Julienne of Winter Root Vegetables
| 1/2 | medium onion, cut into fine julienne | 4 | tablespoons butter |
| 2 | medium potatoes, peeled, cored and cut into julienne | 2 | medium carrots, peeled, julienne |
| 8 | ox. peeled white turnip, julienne | | Sugar, salt and freshly ground pepper |
| Juice of 1 large lime and sugar | | |
| | | |
|
 |
In a skillet, melt butter; add onions, reduce heat; saute 5 minutes. Add rest of vegetables, 1 teaspoon salt & 1 teaspoon sugar. Cover skillet & lower heat; simmer until tender, but still crisp. Uncover, raise heat, add lime juice & evaporate all liquid until vegetables are slightly syrupy & glazed. Adjust seasoning. Serves 4.
| | |
|
