YIELD Makes 4 side-dish servings
|1/2||pound carrots, cut into julienne strips|
|1||small turnip, cut into julienne strips*|
|3||tablespoons butter or margarine, cut into chunks|
|1‑1/2||teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
|Green onion tops and edible flowers, such as violets, for garnish|
- Place carrot and turnip strips in medium saucepan. Add water; cover. Bring to a boil over high heat; reduce heat to medium. Simmer 5 to 8 minutes until crisp-tender.
- Drain vegetables in colander. Melt butter over medium heat in same saucepan; stir in thyme, salt and pepper. Add carrots; toss gently to coat. Transfer carrot mixture to warm serving dish. Garnish, if desired. Serve immediately.
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