| 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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