CookEat Recipe
Macédoine of Vegetables
Small scooped carrots and turnips mixed with peas, green beans and flageolets in butter.
Method
Steps
Step 1
Wash and peel two medium carrots and two medium white turnips. Cut them with a very small vegetable scoop.
Step 2
Put the scooped vegetables in a small saucepan with one pint of hot water and one teaspoon of salt. Boil for about thirty minutes, until cooked, then drain.
Step 3
Return the carrots and turnips to the saucepan. Add two tablespoons each of cooked green peas, cooked green beans cut into half-inch lengths and drained canned flageolet beans. Add the separate two saltspoons of salt, one saltspoon of white pepper and half an ounce of butter.
Step 4
Mix over the heat with a wooden spoon until thoroughly hot and thickened.
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