Ingredients
- 1 bunch baby carrots, peeled
- 1 bunch baby Chioggia beets
- 1 bunch baby yellow beets
- 1 bunch baby turnips
- 4 tablespoon butter
- 4 teaspoons lavender honey
- 2 sprigs fresh thyme
- salt and freshly ground black pepper to taste
Preparation
Step 1
1. Cut the tops off all the vegetables, le'lvingaboutV2 inch of the stem. Cook each type of vegetable separately in boiling water: Cook the beets 15 to 20 minutes, or until tender when pierced with a fork. Cook the carrots about 4 minutes. Cook the turnips 10 to 15 minutes or until tender when pierced with a fork.
2. Immerse the cooked vegetables in ice water for a few minutes to stop them from overcooking. Peel the beets and turnips, leaving on stem. In a large saute pan heat 1 tablespoon of the butter with1 teaspoon of the honey and several leaves of thyme, Saute the turnips on high heat to color the vegetables lightly. Saute the rest of the vegetables separately the same way. About 10 minutes before serving, place all of the vegetables in a 350-degree oven to heat through.