Macedoine of Fresh Vegetables

Ingredients

• Choose equal quantities of four separate vegetables
• two green vegetables
• carrot
• young turnip
• celeriac
• Jerusalem artichokes
• Japanese artichokes

Method

1. 1

   Boil the vegetables lightly, ensuring not to over-cook them.

2. 2

   Boil each vegetable separately to keep them distinct.

3. 3

   After boiling, gently heat them in sauce blonde in a bain-marie, or serve cold with mayonnaise.

4. 4

   The key is to keep the vegetables tender but not pulpy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 257. The excerpt below is the record exactly as published.

MACEDOINE OF FRESH VEGETABLES. Boil the vegetables lightly, and be careful not to over-cook them. Choose equal quantities of four separate vegetables, and boil them separately. They are spoilt for a Macedoine if they are boiled together. The vegetables must not be mashed, but they must be quite distinct in little heaps. If possible, have two green vegetables in a Macedoine, such as peas and asparagus, or French beans and flageolets. The other vegetables can be B B 2 372 MACEDOINE OE FRESH VEGETABLES carrot, young turnip, celeriac, Jerusalem artichokes, or Japanese artichokes

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