Julienne Turnips, Root Parsley & Carrots

From The Green Thumb Harvest by Johanna & Patricia Halsey

Ingredients

½ lb. turnips
½ lb. root parsley
½ lb. carrots
4 Tbsp. sweet butter
¼ tsp. nutmeg
2 Tbsp. freshly squeezed lemon juice
salt & pepper to taste
1 tsp. minced fresh chives for garnish

Directions

1. Peel and cut the turnips, root parsley and carrots into 2 x 1/4–inch strips. Steam the vegetables for 10 minutes.
   
2. Melt the butter in a heavy skillet and blend in the nutmeg and lemon juice.
3. Transfer the vegetables to the skillet and toss with the butter mixture until well blended.
4. Remove from the heat and season with salt and pepper. Garnish with chives and serve.

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