![Julienne Carrot Salad](https://static01.nyt.com/images/2014/04/03/dining/carrotsalad/carrotsalad-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Julienne de Legumes (Vegetables in julienne)
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2small zucchini, about ¾ pound
- 2medium-size white turnips, about 6 ounces, peeled
- 2carrots, about ½ pound, trimmed and scraped
- Salt to taste
- 3tablespoons butter
- Freshly ground pepper to taste
- 2tablespoons finely chopped shallots
Preparation
- Step 1
Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips.
- Step 2
Prepare the turnips in the same manner, cutting them into julienne strips.
- Step 3
Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips.
- Step 4
Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes.
- Step 5
Add the turnips and let simmer one minute. Drain quickly.
- Step 6
Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.
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