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Steamed Julienned Spring Vegetables

1 carrot
1 turnip
2 ribs celery
1 small onion
2 cups fresh peas, or use 2 cups string beans, or use 2 cups cauliflowerets (or any other fresh vegetable in season)
2 tablespoons butter
Parsley, chopped to taste
Salt to taste

1. Cut the vegetables into very fine shreds (julienne), about 1-inch lengths. Put them into a steamer basket and let them steam over medium heat for 6 to 8 minutes, or until tender. This steaming brings out and blends the flavors.
2. Remove veggies to a serving bowl and toss with the butter. Add chopped parsley, salt to taste, and serve.

Makes 12 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.