3/4 c. water
1/3 c. butter
1 tbsp. sugar
2 tsp. salt
4 1/2 c. shredded zucchini (1 1/2 lbs.)
3 c. coarsely shredded carrots (1 1/2 lbs.)
3 c. shredded parsnips or turnips (1/2 lb.)

In 5-quart Dutch oven or large saucepot in boiling water, heat all ingredients to boiling. Cover and simmer 5 minutes until vegetables are tender-crisp, stirring occasionally. 12 servings.