Mixed Vegetables

Name: Mixed Vegetables
Ingredients: 2 tablespoons butter; 1/2 cup chopped scallions; 1 1/2 cups green beans cut into 1 1/2-inch lengths; 1 1/2 cups carrots cut into small batons 1/2-inch long; 1 1/2 cups small red potatoes, also cut into 1/2-inch batons; 1 1/2 cups white turnips cut into 1/2-inch batons; Salt and freshly ground pepper to taste; 4 tablespoons water; 1 1/2 cups zucchini cut into 1/2-inch batons

9 ingredients

9 steps

Ingredients

2 tablespoons butter
1/2 cup chopped scallions
1 1/2 cups green beans cut into 1 1/2-inch lengths
1 1/2 cups carrots cut into small batons 1/2-inch long
1 1/2 cups small red potatoes, also cut into 1/2-inch batons
1 1/2 cups white turnips cut into 1/2-inch batons
Salt and freshly ground pepper to taste
4 tablespoons water
1 1/2 cups zucchini cut into 1/2-inch batons

Directions

1

In a heavy saucepan, heat the butter, and add the scallions.
2

Cook briefly, then add the beans, carrots, potatoes, turnips, salt, pepper and water.
3

Cover closely.
4

If the saucepan is heavy enough and the cover fits snugly, this should be sufficient water.
5

Take care that the saucepan does not become dry or the vegetables will burn.
6

Add more water if neccessary.
7

Cook over gentle to moderate heat for about 5 minutes, stirring and shaking the pan occasionally to redistribute the vegetables so they cook evenly.
8

Then add the zucchini, cover the pan again, and cook for about 3 minutes more.
9

Do not overcook.