Turlu (Stewed Vegetables)

Ingredients

• small raw carrot
• raw turnip
• half a gill of cooked peas
• half a gill of French beans
• two tablespoonfuls of cooked flageolets
• a small piece of cauliflower
• half a pint of bechamel sauce
• half pinch of salt
• half pinch of pepper
• a point of garlic

Method

1. 1

   Cut carrot and turnip into large dice and cook separately in boiling salted water.

2. 2

   Drain and place in a pan with peas, beans, flageolets, and cauliflower.

3. 3

   Moisten with bechamel sauce, season, and let simmer until the sauce is absorbed.

4. 4

   Serve with sharp salad and mixed pickles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 57. The excerpt below is the record exactly as published.

Turlu. (Stewed Vegetables.) Cut a small raw carrot into large dice, put it into boiling salted water, and cook for a few minutes ; do the same with a raw turnip, cooking each separately. Drain and place them in a pan with half a gill each of cooked peas and French beans cut in half- inch lengths, two tablespoonfuls of cooked flageolets, and a small piece of cauliflower. Moisten with half a pint of bechamel sauce, and season with half pinch each of salt and pepper, and a point of garlic

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