Mélange of Vegetables

Ingredients

• 4 small carrots, peeled and cut into Julienne strips
• 1 cup fresh peas
• 18 small broccoli florets
• 5 tablespoons butter
• 1 (1-inch) piece gingerroot, peeled
• 1/2 teaspoon salt
• 3 to 4 grinds fresh pepper
• 2 tablespoons minced parsley

Method

1. 1

   In a small casserole, place carrots, 3 tablespoons butter, gingerroot, salt, and pepper.

2. 2

   Cover with cold water, bring to boil, and simmer until crisp-tender.

3. 3

   Boil water in two pots, add broccoli in one and peas in the other with salt.

4. 4

   Cook until crisp-tender, about 2 minutes.

5. 5

   Drain carrots, reserve broth, and reduce with remaining butter.

6. 6

   Toss all vegetables in seasoned butter and garnish with parsley.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 20. The excerpt below is the record exactly as published.

Mélange of Vegetables. We try to use the best American ingredients with the care and precision of the French. That's their claim to fame, and it’s stood the test of time. eS THE JACKSON HOUSE MELANGE OF VEGETABLES 4 small carrots, peeled Salt and cut into Julienne 3to4 grinds fresh pepper strips — 18 small broccoli florets 5 tablespoons butter 1 cup fresh peas 1 (1-inch) piece gingerroot, 2_ tablespoons minced parsley peeled . Ina small casserole which will hold the carrots without crowding, place the carrots, 3 tablespoons of the butter, gingerroot, % tea- spoon salt, and pepper. Cover the carrots with cold water. Bring toa boil and simmer until crisp-tender, about 3 to 4 minutes. Set aside. . Pour 1 quart water each into two separate pots and bring to a boil. Place the broccoli in one pot, the peas in the other. When water re- turns toa boil, add 4 teaspoon salt to each. Cook until crisp-tender, about 2 minutes; drain thoroughly. . Drain the carrots, reserving the broth. Strain, then pour the broth into a saucepan and add the remaining 2 tablespoons butter; reduce about 1 minute until there is no water remaining in the seasoned butter. . Toss all the vegetables separately in the seasoned butter and arrange attractively either on individual serving plates or one large serving platter. Garnish with the minced parsley. We believe in adapting the cooking techniques of France to utilize the best of our own local produce. Other seasonal vegetables—asparagus, celery root, whatever produces a contrast of taste and texture—can be substituted. THE JACKSON HOUSE VINAIGRETTE SALAD WITH MUSHROOMS 1 head romaine lettuce 1 teaspoon finely minced Ye pound mushrooms fresh tarragon Y4 cup wine vinegar 1 teaspoon finely minced 1 teaspoon salt s

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