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Winter Vegetable Potpourri

Quick.easy.cooking's picture
Ingredients
  Idaho potato 1 Large, peeled
  White turnips 2 Medium, peeled and stem end trimmed
  Baby carrots/6 medium carrots, peeled and cut in 1-inch-thick rounds 12 , peeled
  White onions 12 Small, peeled
  Green beans 1⁄4 Pound, cut into 2 inch pieces
  Butter/Margarine 3 Tablespoon
  Shallot 1 , finely chopped
  Fresh thyme leaves/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Cut potato and turnips in half, then slice halves into 6 or 8 pieces.
Place carrots and onions in saucepan.
Add water to cover and a pinch of salt.
Bring to a boil over medium heat, then lower heat and simmer 5 minutes.
Add turnips and potato and cook 5 minutes.
Add green beans; cook 5 more minutes or until just tender.
Drain and set aside.
Heat butter in saute pan over medium heat until bubbling but not brown.
Add shallots and cook 2 to 3 minutes.
Add drained vegetables, salt, pepper, and thyme.
Cook 2 minutes, stirring constantly.

Recipe Summary

Cuisine: 
French
Method: 
Saute
Interest: 
Winter
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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