Mixed Vegetable Sauté
Rinse and trim vegetables. Leave a portion of the green tops on carrots and turnips. Cut celery diagonally into pieces. Halve peppers, remove seeds and ribs and cut into strips.
Heat butter in a frying pan over medium heat. Add sugar and cook, stirring, until melted. Add vegetables and cook, stirring, about 2 minutes. Add sherry. Cover and simmer, stirring occasionally, until vegetables are al dente, 8-10 minutes. Season with salt and pepper. To serve, sprinkle with chives.