- 2 medium carrots, scraped and cut into 2- x 1/8-inch strips
- 2 medium turnips, peeled and cut into 2- x 1/8-inch strips
- 1 gallon boiling water
How to Make It
Combine all ingredients in a large Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain. Use julienne strips as a garnish for hot broths or consommés.
Note: Squash and zucchini strips may be substituted for carrot and turnip strips; reduce cooking time to 2 minutes.