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Sauteed Root Vegetables




Source of Recipe


Marla


List of Ingredients




Sauteed Root Vegetables

1/2 lb. Baby Carrots
1/2 lb. Haricot verts
1/2 lb. Baby turnips
3 oz. Butter
1 oz. Chicken stock



Recipe



In a large sauce pan, boil water and salt. Taste the salted water; add the vegetables separately, shock in ice bath, remove immediately; repeat the process two more times; In a saute pan, heat the butter, add the vegetables and saute; season with S & P to taste; reserve for service.