CookEat Recipe
Jardinière Vegetables
Small scooped carrot and turnip pieces warmed with peas and green beans.
Method
Steps
Step 1
Scoop or cut the two peeled carrots and peeled turnip into small, fairly even pieces. Boil in the measured water and estimated salt until soft, using the printed thirty minutes as a guide.
Step 2
Drain the carrot and turnip pieces thoroughly through a clean sieve. Return them to the saucepan with the lightly filled tablespoon of butter, drained peas, drained half-inch green-bean pieces, sugar and estimated nutmeg.
Step 3
Stir gently without mashing and warm on low heat for the printed five minutes. Serve hot as a side dish or arrange around the separate roast lamb No. 64.
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