1. In a pot of boiling salted water, blanch the carrots in julienne for 1 minute. Remove from the pot and plunge directly into ice water.

2. Place the broccoli florets in the same pot for 2 minutes. Remove and plunge into ice water in turn.

3. Place the Jerusalem artichokes in the same cooking water and cook for 10 minutes. Drain and plunge into ice water. Drain the vegetables.
4. In a skillet, reheat the vegetables with the butter and seasoning. Sprinkle with summer savory and serve.