| | Directions | | Cut the carrots, turnips, and the unpeeled zucchini diagonally into thin slices. Peel the onions. Cut into wedges. Place the carrots in a large saucepan and add 1/4 inch of water to the pan. Add butter, sugar, salt, and pepper to the water. Cover pan and bring to a boil. Once boiling, add turnips and return to a boil. Add onions and return to a boil. Finally, add zucchini and return to a boil. Reduce heat a simmer, covered, until vegetables a just tender, about 3 - 5 minutes. Serves 8 - 10. |
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| Ingredients | | - |  | 4 carrots, peeled |
| - | | 1 turnip, peeled |
| - | | 4 zucchinis, unpeeled (small) |
| - | | 2 onions (medium) |
| - | | 2 tablespoons butter |
| - | | 2 teaspoons sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
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