Name: Garniture De Legumes
Ingredients: 2 Dozen small; young turnips, peeled; 2 Dozen baby carrots; peeled; 2 Dozen pearl onions; peeled; 4 tb Butter

“But some truths ought to be kept back from the people,” you will say, “lest they should make an ill use thereof.” That is Popish doctrine It was upon that very theory that the priests kept back the Bible from the people. They did not give it to them lest they should misuse it. Besides all this, remember that men do read the Scriptures and think about these doctrines and often make mistakes about them. Who then, shall set them right if we who preach the Word hold our tongues about the matter?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	French	Vegetable	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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