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Sauteed Baby Vegetables

fast.cook's picture
Ingredients
  Baby carrot 36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)
  Baby turnips 36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)
  Baby zucchini 18
  Unsalted butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Steam carrots and turnips until crisp tender, about 5 minutes.
Transfer vegetables to bowl of ice water and cool.
Steam zucchini until crisp tender, about 3 minutes.
Transfer to ice water and cool.
Drain vegetables and pat dry. (Vegetables can be prepared 6 hours ahead. Cover and refrigerate.)
Melt butter in heavy large skillet over medium high heat.
Add vegetables and toss just until heated through, about 3 minutes.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Everyday, Healthy

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