Turnips With Carrots

Name: Turnips With Carrots
Ingredients: 6 small to medium-size white turnips, about 3/4 pound; 2 dozen baby carrots, about 3/4 pound; Salt to taste if desired; 2 tablespoons butter; 1 tablespoon finely chopped shallots; 2 tablespoons finely chopped parsley

6 ingredients

10 steps

Ingredients

6 small to medium-size white turnips, about 3/4 pound
2 dozen baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley

Directions

1

Peel the turnips and cut them into quarters.
2

Trim off the stem ends of the carrots.
3

Scrape the carrots and put them in a saucepan.
4

Add water to cover and salt.
5

Bring to a boil and let cook about 7 minutes.
6

Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer.
7

Drain well.
8

Return the vegetables to the saucepan.
9

Add butter and shallots and toss.
10

Sprinkle with parsley and serve hot.