Mixed Buttered Vegetables

• 4 carrots, about 1/2 pound, trimmed and scraped
• 3 white turnips, about 3/4 pound, peeled
• 5 scallions or green onions, ends trimmed Salt to taste if desired
• 2 tablespoons butter
• 3 tablespoons finely chopped fresh chives or parsley
• Salt to taste if desired

1. Cut carrots into 1 1/2-inch lengths.
2. Cut each length into slices about 1/4 inch thick.
3. Stack slices and cut into 1/4-inch-thick strips.
4. There should be about 2 cups.
5. Slice turnips and cut into strips of approximately the same size.
6. Cut scallions into 1 1/2-inch lengths.
7. There should be about a cup.
8. Place carrots in saucepan and add cold water to cover with salt to taste.
9. Bring to boil and let simmer about 3 minutes.
10. Add turnips and let simmer about 3 minutes.
11. Add pieces of scallion and continue cooking about 30 seconds.
12. Drain well.
13. Return vegetables to saucepan and add butter, salt and pepper.
14. Add chives or parsley and toss to blend.

carrots, white turnips, scallions, butter, fresh chives, salt

Taken from cooking.nytimes.com/recipes/6025 (may not work)