Turnips With Carrots

• 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

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.

white turnips, baby carrots, salt, butter, shallots, parsley

Taken from cooking.nytimes.com/recipes/10640 (may not work)