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Turnips And Carrots Julienne

southern.chef's picture
Ingredients
  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
Directions

Cook carrots, covered, in a small amount of boiling water 1 minute, add turnips, and cook an additional 4 minutes or until crisp-tender.
Drain well.
Combine milk and remaining ingredients in a small saucepan, blend well.
Cook, stirring constantly, until thickened and bubbly.
Pour over vegetables, toss to coat.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Servings: 
5

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