6 medium carrots
1 medium turnip
1/4 teaspoon (1 mL) grated lemon rind
1 teaspoon (5 mL) butter
1 tablespoon (15 mL) chopped parsley
Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 21/2 inches (3x3x6-7 mm). Place in steamer over boiling water and steam until tender but not soft, about 10 minutes.
Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.
Makes 10 to 12 servings.