Julienne de Legumes (Vegetables in julienne)

Ingredients

• 2 small zucchini, about 3/4 pound
• 2 medium-size white turnips, about 6 ounces, peeled
• 2 carrots, about 1/2 pound, trimmed and scraped
• Salt to taste
• 3 tablespoons butter
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallots

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    129 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 22 milligrams cholesterol; 76 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips.
2. Prepare the turnips in the same manner, cutting them into julienne strips.
3. Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips.
4. Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes.
5. Add the turnips and let simmer one minute. Drain quickly.
6. Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.

25 minutes