Garniture de Légumes

Ingredients

• 2 dozen small, young turnips, peeled
• 2 dozen pearl onions, peeled
• 4 tablespoons butter
• 2 dozen baby carrots, peeled

Method

1. 1

   Carve turnips and carrots into seven-sided oval shapes.

2. 2

   Boil salted water, add turnips, carrots, and onions.

3. 3

   Cook for 6 to 8 minutes until al dente.

4. 4

   Strain.

5. 5

   Melt butter in a frying pan, sauté vegetables for 2 to 3 minutes without browning.

6. 6

   Serve immediately.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 9. The excerpt below is the record exactly as published.

GARNITURE DE LEGUMES 2 dozen small, young 2 dozen pearl onions, peeled turnips, peeled 4 tablespoons butter 2 dozen baby carrots, peeled

Cook this with the app: pantry check, scaling, and the assistant.