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Springlike Winter Vegetables with Parsley and Thyme

(recipe, Deborah Madison)

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  1. 3 small turnips
  2. 2 small rutabagas
  3. 2 or 3 broccoli stalks
  4. 2 medium carrots, peeled
  5. Salt and freshly ground pepper
  6. 2 to 3 tsp. butter
  7. Finely chopped parsley
  8. ½ tsp. fresh thyme leaves (or 2 pinches dried thyme)
  9. Fresh lemon juice


  1. 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.
  2. Peel the broccoli stalks, then slice them ¼-inch thick on the diagonal, then into narrow strips. Do the same with the carrots.
  3. 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.
  4. 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.