Spring Vegetable, Julienne

Ingredients

• l/2 cup carrot
• l/t cup turnip
• i stalk celery
• l/2 small onion
• I cup new peas, or string beans, cauliflowerets, or any fresh vegetable in season
• i cup shredded potato
• 1 tomato
• 2 tablespoons vegetable butter
• 7 cups cold liquid, preferably one half vegetable broth of some kind, and the rest water
• Salt to taste

Method

1. 1

   Cut all the coarse vegetables into very fine shreds.

2. 2

   Put the coarse vegetables, except the potato, into a saucepan with the butter and salt, and let them steam over a medium slow fire for 10 minutes.

3. 3

   Add the shredded potato, the tomato, and any other finer vegetables, and the liquid, with salt to taste, and let boil until all the vegetables are thoroughly cooked.

4. 4

   Add chopped parsley, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 69. The excerpt below is the record exactly as published.

SPRING VEGETABLE, JULIENNE l/2 cup carrot l/t cup turnip i stalk celery l/2 small onion I cup new peas, or string beans, cauliflowerets, or any fresh vegetable in season i cup shredded potato 1 tomato 2 tablespoons vegetable butter 7 cups cold liquid, preferably one half vegetable broth of some kind, and the rest water Chopped parsley Salt to taste

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