Baby Carrots And Turnips - cooking recipe

Ingredients

1/4 lb. baby carrots
1/4 lb. young white turnips
1 Tbsp. unsalted butter
pinch of cayenne pepper
salt
lemon juice

Preparation

Peel and cut turnips into 1/2-inch thick slices.
Steam carrots and turnips until crisp and tender, about 10 minutes. Drain well.
In a medium nonreactive saucepan, combine butter, lemon juice and cayenne pepper with carrots and turnips and cook, tossing over medium heat, until the butter has melted and vegetables are coated and warm, about 1 minute.
Season with salt to taste.
Serve warm.