Can be prepared in 45 minutes or less.

Ingredients

　　2 pounds carrots, cut into 1/2-inch dice

　　1 1/2 pounds turnips, peeled and cut into 1/2-inch dice

　　3 tablespoons unsalted butter

　　freshly grated nutmeg to taste

　　In a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted.