YIELD Makes 4 side-dish servings
INGREDIENTS
1/2 pound carrots, cut into julienne strips 1 small turnip, cut into julienne strips* 1/2 cup water 3 tablespoons butter or margarine, cut into chunks 1‑1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1/8 teaspoon salt 1/8 teaspoon black pepper Green onion tops and edible flowers, such as violets, for garnish *Or substitute two additional carrots for turnip.PREPARATION:
- Place carrot and turnip strips in medium saucepan. Add water; cover. Bring to a boil over high heat; reduce heat to medium. Simmer 5 to 8 minutes until crisp-tender.
- Drain vegetables in colander. Melt butter over medium heat in same saucepan; stir in thyme, salt and pepper. Add carrots; toss gently to coat. Transfer carrot mixture to warm serving dish. Garnish, if desired. Serve immediately.