In a steamer set over boiling water steam the carrots and the
turnips, covered, for 5 to 7 minutes, or until they are just tender,
and transfer them to a large bowl. In the steamer steam the haricots
verts, covered, for 3 to 4 minutes, or until they are just tender,
and transfer them to the bowl. In the steamer steam the squash,
covered, for 3 minutes, or until they are just tender, and transfer
them to the bowl. In a large skillet melt the butter over moderate
heat, add the vegetables, the chives, and salt and pepper to taste,
and cook the vegetables, stirring, until they are combined well and
heated through.
