*  Exported from  MasterCook  *
 
                          Mixed Spring Vegetables
 
 Recipe By     : Gourmet April 1990
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Vegetables                       To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         baby carrots -- trimmed and peeled
      3/4  pound         baby turnips -- trimmed or
    1      pound         turnips -- peeled and cut into
                         -- 1-inch pieces
      3/4  pound         haricots verts -- trimmed
      3/4  pound         baby pattypan squash -- * trimmed
      1/4  cup           unsalted butter
    2      tablespoons   minced fresh chives -- or to taste
 
 In a steamer set over boiling water steam the carrots and the turnips, covered,
  for 5 to 7 minutes, or until they are just tender,and transfer them to a large
  bowl.  In the steamer steam the haricots verts, covered, for 3 to 4 minutes, o
 r until they are just tender, and transfer them to the bowl.  In the steamer st
 eam the squash, covered, for 3 minutes, or until they are just tender, and tran
 sfer them to the bowl.  In a large skillet melt the butter over moderate heat, 
 add the vegetables, the chives, and salt and pepper to taste, and cook the vege
 tables, stirring, until they are combined well and heated through.
 
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