Sauteed Baby Vegetables
|Baby carrot||36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)|
|Baby turnips||36 Ounce, peeled and tops trimmed (Three 12 Ounce Bunch)|
|Unsalted butter||3 Tablespoon|
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.