Zucchini, Turnips And Carrots In Butter - cooking recipe

Ingredients

2 small zucchini
2 medium white turnips, peeled
2 carrots, trimmed and scraped
salt
pepper
3 Tbsp. butter
2 Tbsp. chopped shallots

Preparation

Cut ends off zucchini.
Cut into 1/4-inch thick slices.
Stack slices and cut into 1/4-inch wide julienne strips.
Prepare turnips and carrots in same manner.
Put carrots in saucepan; add water to cover.
Bring to boil and simmer 2 minutes.
Add turnips and simmer 1 minute more.
Drain well.
Melt butter in heavy skillet and add zucchini, carrots,
turnips and shallots.
Season to taste.
Cook, tossing and stirring, about 2 to 3 minutes.
Do not overcook.
Serve hot.
Serves 4.