- 2 tablespoons unsalted butter
- 2 large carrots, julienned
- 2 medium turnips, julienned
- 1 parsnip, julienned
- Salt and pepper
In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.
Recipe Courtesy of Michelle Urvater