|Unsalted butter||1 Tablespoon|
|Carrots||2 , julienned|
|Celery root/2 celery stalks||1 Small, julienned|
|Turnips||2 Small, julienned|
|Young green beans||1⁄2 Pound, topped and tailed|
|Zucchini||3 Small, julienned|
|Vegetable seasoning salt||1 Teaspoon|
|Watercress leaves||1⁄4 Cup (4 tbs)|
1. Heat 1 tablespoon butter and 1 tablespoon oil in a wok. Add the carrots, celery root, turnips, and beans. Cook over high heat, stirring constantly. Test now and again, and as soon as the rawness begins to disappear, add the zucchini and the seasoning salt. Cook and stir for 1 or 2 minutes longer.
2. Just before serving, stir in the watercress. Serve immediately.