Vegetable Melange

• 12 baby carrots
• 1 white turnip (about 1/4 pound)
• 1 large Washington or Idaho potato
• 1/4 pound green beans, trimmed and cut into 2-inch lengths
• 12 small white onions, peeled
• 2 tablespoons butter
• 1 tablespoon chopped shallots
• Salt and freshly ground pepper to taste
• 2 sprigs fresh thyme or 1/2 teaspoon dried

1. Scrape the carrots and leave them whole.
2. Peel the turnip and the potato and cut them in half.
3. Cut each half into 6 or 8 segments.
4. Place the green beans, carrots and the onions in a saucepan.
5. Add water to cover, and salt.
6. Bring to a boil, then simmer for 5 minutes.
7. Add turnip and potato.
8. Cook 5 minutes, or until tender.
9. Drain well.
10. Heat the butter in a skillet.
11. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme.
12. Cook for 1 minute while stirring and shaking the skillet.

carrots, white, potato, green beans, white onions, butter, shallots, salt, thyme

Taken from cooking.nytimes.com/recipes/973 (may not work)