Title: Garniture … la JardiniŠre
Categories: Vegetable
Yield: 8 Servings

1	pk	Frozen Cauliflower Flowerets
1	pk	Frozen Asparagus Tips
1	pk	Frozen Brussels Sprouts
2	c	Fresh or frozen Green Peas
1	c	Small Pearl Onions (canned)
1	c	Fresh or frozen String Beans
2	c	Tiny Carrots (canned) or small frenched carrots
		Butter and sugar for glazing
2		Boiled Turnips, diced
FOR GARNISHING
		Parsley Sprigs
		Small Red Peppers

Heat all the vegetables. The carrots should be glazed by saut‚ing in a bit of butter and sugar. The turnips should be tossed in butter. Arrange the hot vegetables in small mounds around the platter of beef, alternating for color. Garnish with parsley and small red peppers. With the vegetables, serve a separate bowl of Hollandaise sauce.

Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant

Posted by: Sandy May 11/93

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