Mixed Vegetables for Garnish

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Carrots
  • turnips
  • peas
  • cauliflower
  • French or runner beans
  • salt


Wash and scrape or peel the carrots and turnips. Dice them very neatly or cut out small balls with a vegetable scoop. Wash and divide cauliflower into neat sprigs. Cut beans into diamond shapes. Cook each vegetable separately in the minimum of boiling, salted water until just tender. Drain well. Use one vegetable only as a garnish or mixtures of any or all of the above.