3 medium carrots, cut into julienne strips
3 medium parsnips, cut into julienne strips
1 small rutabaga, cut into julienne strips
2 small turnips, cut into julienne strips
45 ml butter or margarine, melted 3 tbsp
2 ml dried thyme leaves 1/2 tsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
Heat 1 inch (2.5 cm) water to boiling in large pot. Add carrots, parsnips, rutabaga and turnips. Cover and heat to boiling; reduce heat. Cook 2 to 3 minutes or until vegetables are tender; drain.
Mix remaining ingredients; pour over vegetables. Gently toss until coated.
Serves 6