Vegetable Garnish
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There are no amounts given for this recipe. Just use the following in the amounts you think you will need. Sauté fluted mushrooms caps and zucchini strips in butter until tender. Cook baby carrots and small new potatoes in boiling salted water. Season vegetables with salt and pepper; toss separately with a little butter. Arrange in groupings around meat. Sprinkle potatoes with chopped fresh parsley.