Julienne de Legumes (Vegetables in julienne)

• 2 small zucchini, about 3/4 pound
• 2 medium-size white turnips, about 6 ounces, peeled
• 2 carrots, about 1/2 pound, trimmed and scraped
• Salt to taste
• 3 tablespoons butter
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallots

1. Cut the ends off each zucchini.
2. Cut the zucchini into quarterinch thick slices.
3. Stack the slices and cut them into quarter-inch wide julienne strips.
4. Prepare the turnips in the same manner, cutting them into julienne strips.
5. Cut the carrots in half crosswise.
6. Prepare them as you did the zucchini and turnips.
7. Put the carrots in a saucepan with water to cover and salt to taste.
8. Bring to the boil and let simmer two minutes.
9. Add the turnips and let simmer one minute.
10. Drain quickly.
11. Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots.
12. Cook, tossing and stirring the vegetables, about two to three minutes.
13. Do not overcook.

zucchini, white turnips, carrots, salt, butter, freshly ground pepper, shallots

Taken from cooking.nytimes.com/recipes/5108 (may not work)