Mixed Vegetables

• 2 tablespoons butter
• 1/2 cup chopped scallions
• 1 1/2 cups green beans cut into 1 1/2-inch lengths
• 1 1/2 cups carrots cut into small batons 1/2-inch long
• 1 1/2 cups small red potatoes, also cut into 1/2-inch batons
• 1 1/2 cups white turnips cut into 1/2-inch batons
• Salt and freshly ground pepper to taste
• 4 tablespoons water
• 1 1/2 cups zucchini cut into 1/2-inch batons

1. In a heavy saucepan, heat the butter, and add the scallions.
2. Cook briefly, then add the beans, carrots, potatoes, turnips, salt, pepper and water.
3. Cover closely.
4. If the saucepan is heavy enough and the cover fits snugly, this should be sufficient water.
5. Take care that the saucepan does not become dry or the vegetables will burn.
6. Add more water if neccessary.
7. Cook over gentle to moderate heat for about 5 minutes, stirring and shaking the pan occasionally to redistribute the vegetables so they cook evenly.
8. Then add the zucchini, cover the pan again, and cook for about 3 minutes more.
9. Do not overcook.

butter, scallions, green beans, carrots, red potatoes, white turnips, salt, water, zucchini

Taken from cooking.nytimes.com/recipes/4236 (may not work)