4 carrots

2 white turnips

2 beets

3 tablespoons (45 ml) butter

2 tablespoons (30 ml) water

1 tablespoons (15 ml) honey

Salt and pepper

Peel the vegetables. With a mandolin, cut the vegetables into a fine julienne.

In a large non-stick skillet over medium-high heat, sauté the vegetables for about 5 minutes. Season with salt and pepper. Add the water and honey. Continue cooking until the vegetables are just tender. Adjust the seasoning.

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