Instructions: In a large pot, bring 1 quart of salted water to boil over high heat. Add the onions and return to the boil. Reduce the heat to moderately high and cook 9 or 10 minutes, or until they are tender but not mushy. Drain immediately and cool to room temperature. When cool enough to handle, remove skins and trim root ends. Set aside until needed.

In a shallow-sided skillet, cook the carrots, turnips, and mustard seeds in olive oil and butter over moderate heat 10 minutes, stirring occasionally. Add the reserved onions, vegetable stock, prepared mustard, lemon juice, and lemon zest and mix well. Cook 3 to 4 minutes, stirring frequently, until the vegetables are coated with the sauce. Season with salt and pepper and serve immediately, garnished with minced parsley.

This recipe yields 4 to 6 servings.

Comments: Although this vegetable dish looks and tastes rich and creamy, the piquant sauce is made with only one tablespoon of butter - and no cream.

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