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Slow-Sautéed Carrots & Turnips Recipe To learn more, read the article:
Slow-Sautéed Vegetables

Slow-Sautéed Carrots & Turnips

by Leslie Revsin
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In this slow sauté, the vegetables get a jump-start over high heat and are covered briefly to give a short-lived shot of steam to the carrots and turnips. Turnips cook faster than carrots, so I cut them slightly larger to compensate.Serves four.

From Fine Cooking 44, pp. 40-45
April 1, 2001

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