Vegetables a la Jardiniere

Ingredients

• one can of French peas
• one quart of fresh peas, when in season
• one pint each of carrot and turnip cubes
• three gills of any kind of stock
• three heaping teaspoonfuls of butter
• three teaspoonfuls of sugar
• three level teaspoonfuls of salt

Method

1. 1

   Cook carrots and turnips in separate saucepans with boiling water for forty and thirty minutes respectively.

2. 2

   If using fresh peas, add them after the other vegetables have been cooking for ten minutes.

3. 3

   Drain the vegetables, add one-third of the sugar, salt, butter, and stock to each saucepan, and boil rapidly.

4. 4

   Serve the turnips as a base, topped with carrots and peas.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 276. The excerpt below is the record exactly as published.

Vegetables a la Jardiniere. For eight or ten persons use one can of French peas or one quart of fresh peas, when in season, one pint each of carrot and turnip cubes, three gills of any kind of stock, three heaping teaspoonfuls of butter, three teaspoonfuls of sugar, and three level teaspoonfuls of salt

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