Carrot and Turnip Salad with Lemon-Honey Glaze

Prep: 10 min
Cook Time: 15 min
Total: 25 min
Serving: Makes 6 to 8 Servings

You can also add rutabaga to this root vegetable side dish. Serve it as an elegant accompaniment to roasted meat or poultry.

Peel the turnips and the carrots and then cut each into matchstick-size strips.
In the meantime, bring a large pot of salted water to boil.
Add the sliced vegetables to the water and cook for 6 minutes, drain and then set aside.
Put the butter into a large sauté pan over medium-high heat. Whisk in the lemon juice, honey and lemon peel and then bring the mixture to a boil. Once boiling, add the cooked vegetables and then cover the pan and cook for 6 minutes.
Remove the pan from the heat, season to taste with salt and pepper, and then sprinkle in the fresh chives. Serve immediately.