Ingredients
2 lbs. carrots, peeled and julienned
2 lbs. turnips, peeled and julienned
2 lbs. parsnips, peeled and julienned
4 T. butter, softened
4 T cider vinegar
4 T minced fresh dill
Preparation
Steam vegetables, separately or together (if together, put carrots on bottom to keep colors separate). Steam 8-10 minutes. In a heated bowl, toss with butter, vinegar, dill, salt and pepper to taste. Serve in bowl garnished with red cabbage leaves and fresh dill.
