Julienne de Legumes (Vegetables in julienne)

1. 1

   Cut the ends off each zucchini.

2. 2

   Cut the zucchini into quarterinch thick slices.

3. 3

   Stack the slices and cut them into quarter-inch wide julienne strips.

4. 4

   Prepare the turnips in the same manner, cutting them into julienne strips.

5. 5

   Cut the carrots in half crosswise.

6. 6

   Prepare them as you did the zucchini and turnips.

7. 7

   Put the carrots in a saucepan with water to cover and salt to taste.

8. 8

   Bring to the boil and let simmer two minutes.

9. 9

   Add the turnips and let simmer one minute.

10. 10

    Drain quickly.

11. 11

    Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots.

12. 12

    Cook, tossing and stirring the vegetables, about two to three minutes.

13. 13

    Do not overcook.

* Per serving · 4 servings · Values may vary.

No additional tips available.