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Garniture De Legumes


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Vegetables

Ingredients:

  • 2 Dozen small; young turnips, peeled
  • 2 Dozen baby carrots; peeled
  • 2 Dozen pearl onions; peeled
  • 4 tb Butter

Directions:

Carve the turnips and carrots into seven-sided oval shapes each 2 inches long. In a saucepan, bring to boil just enough salted water to cover the vegetables. Add the turnips, carrots, and onions. Cook 6-8 min., or until al dente. Immediately remove from high heat and strain well. In a frying pan, melt the butter and saute the vegetables 2-3 min. over medium heat; do not let brown. Remove and serve at once.
 
LE CAFE ROYALE
 
WEST 78TH ST.; MINNEAPOLIS
 
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.