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
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.
Remove veggies to a serving bowl and toss with the butter. Add chopped parsley, salt to taste, and serve.
Makes 12 servings.