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Vegetable Sauté Medley

vegetables, stirfry - other

2 pounds carrots
1 pound white turnips
8 oz sugar snap or snow peas
2 tablespoons butter
1/2 teaspoon (each) salt and pepper

Peel and cut carrots and turnips into sticks about 2 inches long and 1/4 inch thick. Trim peas. In large pot of boiling salted water, cook carrots and turnips for 7 minutes. Add peas; cook for 1 minute. Drain and chill under cold running water; drain again. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) In large skillet, heat half of the butter over medium-high heat; cook half each of the vegetables, salt and pepper, stirring often, for 3 minutes or until heated through. Repeat with remaining vegetables.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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