Trio of Carrots, Turnips and Onion
Serves 6-8. Recipe is by Corinne Cook.
5 medium/large carrots, washed, scraped and cut into chunks
3 medium/large fresh turnips, washed, peeled and cut into chunks
1 onion, cut into large chunks
¼ cup water
4 tablespoons butter
1 teaspoon salt
Pinch of black pepper
1. Prepare vegetables and set aside.
2. In large saucepan (with cover), add water, butter, salt and pepper and prepared vegetables. Stir. Bring to boil and stir again. Cover and continue cooking on medium heat for about 15-18 minutes or until turnips appear translucent.
3. Taste for tenderness.