Mixed Vegetables

Name: Mixed Vegetables
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup chopped scallions; 1 1/2 cups green beans cut into 1 1/2-inch lengths; 1 1/2 cups carrots cut into small batons 1/2-inch long; 1 1/2 cups small red potatoes, also cut into 1/2-inch batons; 1 1/2 cups white turnips cut into 1/2-inch batons; Salt and freshly ground pepper to taste; 4 tablespoons water; 1 1/2 cups zucchini cut into 1/2-inch batons

By Pierre Franey

Total Time: 15 minutes
Rating: 3(6)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2tablespoons butter
½cup chopped scallions
1½cups green beans cut into 1½-inch lengths
1½cups carrots cut into small batons ½-inch long
1½cups small red potatoes, also cut into ½-inch batons
1½cups white turnips cut into ½-inch batons
Salt and freshly ground pepper to taste
4tablespoons water
1½cups zucchini cut into ½-inch batons

Ingredient Substitution Guide

Preparation

Step 1
In a heavy saucepan, heat the butter, and add the scallions. Cook briefly, then add the beans, carrots, potatoes, turnips, salt, pepper and water. Cover closely.
Step 2
If the saucepan is heavy enough and the cover fits snugly, this should be sufficient water. Take care that the saucepan does not become dry or the vegetables will burn. Add more water if neccessary.
Step 3
Cook over gentle to moderate heat for about 5 minutes, stirring and shaking the pan occasionally to redistribute the vegetables so they cook evenly. Then add the zucchini, cover the pan again, and cook for about 3 minutes more. Do not overcook.