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Springlike Winter Vegetables with Parsley and Thyme
(recipe, Deborah Madison)
- 3 small turnips
- 2 small rutabagas
- 2 or 3 broccoli stalks
- 2 medium carrots, peeled
- Salt and freshly ground pepper
- 2 to 3 tsp. butter
- Finely chopped parsley
- ½ tsp. fresh thyme leaves (or 2 pinches dried thyme)
- Fresh lemon juice
- Thickly peel the turnips and rutabagas with a paring knife. If you notice an area just below the skin that seems tougher in texture and a slightly different color from the rest of the vegetable, remove it as you peel. Slice the turnips and rutabagas into rounds about ¼-inch thick, then into strips.
- Peel the broccoli stalks, then slice them ¼-inch thick on the diagonal, then into narrow strips. Do the same with the carrots.
- Bring a pot of water to a boil. Add salt, then the rutabagas and carrots. Boil for about 45 seconds; add the rest of the vegetables, and cook until they are just tender, a minute or so.
- Scoop them out and put them in a wide pan set over medium heat. Add the butter, parsley, and thyme, and cook gently to melt the butter and evaporate any water, leaving a little sauce. Don't let the vegetables fry, and do add a little fresh lemon juice. Taste for salt and serve with pepper.