Cut the vegetables lengthwise into thin slices, about 1/4 inch or 3 mm. Then cut them into long thin strips so that they resemble flat noodles.
2
Blanch each vegetable separately in boilingsalted water for a very short time, about 30 seconds. Vegetables should be tender but still firm. Drain and refresh under cold water.
3
Just before servingheat the butter in a saucepan over moderate heat. Add vegetables and toss in the butter until hot.
