Name: Diced Carrots and Turnips
Yield: Serves 8
Ingredients: 2 pounds carrots, cut into 1/2-inch dice; 1 1/2 pounds turnips, peeled and cut into 1/2-inch dice; 3 tablespoons unsalted butter; freshly grated nutmeg to taste

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 8

Ingredients

2 pounds carrots, cut into 1/2-inch dice

1 1/2 pounds turnips, peeled and cut into 1/2-inch dice

3 tablespoons unsalted butter

freshly grated nutmeg to taste

Preparation

In a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted.

TagsCarrot Root Vegetable Vegetable Turnip Side Dinner Gluten Free Vegetarian Nut Free Easy 5 Ingredients or Fewer Simmer Gourmet

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.