Turnips And Carrots Julienne
|Julienne cut carrots||2 Cup (32 tbs)|
|Julienne cut turnips||2 Cup (32 tbs), julienned|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Chopped chives||1 Teaspoon|
|Chicken-flavored bouillon granules||1⁄2 Teaspoon, flavored|
|White pepper||1⁄8 Teaspoon|
Cook carrots, covered, in a small amount of boiling water 1 minute, add turnips, and cook an additional 4 minutes or until crisp-tender.
Combine milk and remaining ingredients in a small saucepan, blend well.
Cook, stirring constantly, until thickened and bubbly.
Pour over vegetables, toss to coat.