Pink Vegetable Julienne

By maredan

Ingredients

• 4 * 4 carrots
• 2 * 2 white turnips
• 2 * 2 beets
• 45 * 45 millilitres (3 tablespoons) butter
• 30 * 30 millilitres (2 tablespoons) water
• 15 * 15 millilitres (1 tablespoons) honey
• * Salt and pepper
• Directions

Preparation

Step 1

1. Peel the vegetables. Using a mandoline, cut them into a fine julienne.
2. In a large non-stick skillet over medium-high heat, sauté the vegetables for about 5 minutes. Season with salt and pepper. Add the water and honey. Continue cooking until the vegetables are just tender. Adjust the seasoning.