Winter Vegetable Potpourri Recipe
Ingredients
| Idaho potato | 1 Large, peeled | |
| 2 medium white turnips, peeled and stem end trimmed | ||
| 12 baby carrots, peeled, or 6 medium carrots, peeled and cut in 1-inch-thick rounds | ||
| White onions | 12 Small, peeled | |
| 1/4 pound green beans, cut into 2-inch pieces | ||
| Butter/Margarine | 3 Tablespoon | |
| Shallot | 1 , finely chopped | |
| Ground black pepper | 1 To taste | |
| 1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme | ||
| Salt | 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.
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.
Chef
