Julienne of Winter Root Vegetables

• 4 tablespoons butter
• 1/2 medium onion, cut into fine julienne
• 2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne
• 2 medium carrots, peeled and cut into 2 x 1/4inch julienne
• 8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne
• Salt, sugar and freshly ground black pepper
• Juice of 1 large lime

1. In a large skillet melt butter over high heat.
2. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
3. Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar.
4. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
5. Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed.
6. Adjust the seasoning if necessary.

butter, onion, parsnips, carrots, white turnip, salt, lime

Taken from www.foodnetwork.com/recipes/julienne-of-winter-root-vegetables-recipe.html (may not work)