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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The flavor of thyme shines through in this recipe. The colorful array of vegetables is so appealing on the table. Itâs a great way to showcase often unused broccoli stalks. Ingredients:
3 medium turnips, peeled and cut into strips |
1 large rutabaga, peeled and cut into strips |
4 medium carrots, cut into strips |
3 fresh broccoli spears |
1 tablespoon butter |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
pepper to taste |
Directions:
1. Place the turnips, rutabaga and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. Meanwhile, cut florets from broccoli and save for another use. Cut broccoli stalks into strips; add to saucepan. Cover and cook 5 minutes longer or until vegetables are crisp-tender; drain well.
3. In a large skillet, saute vegetables in butter. Stir in the parsley, salt, thyme and pepper. Yield: 12 servings.
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