1 lg. bunch fresh broccoli
3 lg. carrots, peeled
2 med. potatoes, peeled
4 tbsp. butter
Salt & freshly ground pepper to taste
2 tbsp. finely chopped fresh parsley

Trim broccoli stems and remove flowerets for another use. Slice broccoli stems, carrots and potatoes into julienne and steam separately until just barely tender. Refresh in cold water and drain. May be made ahead to this point. Melt butter until foamy and toss vegetables in butter to coat well. Season with salt and pepper. Cook and stir for 3 to 4 minutes to heat through. Sprinkle with parsley. Serves 6.