• 1 cauliflower
• 2 large carrots
• 1 parsnip or 2

Steam the cauliflower, carrots, parsnip or turnips. Divide the cauliflower into sprigs. Dice the carrots, parsnip or turnip, and beetroot, or cut into neat rounds with a cutter. Rinse and drain the peas. Mix all trimmings and uneven pieces of vegetable lightly with salad dressing—include some of the peas. Put this mixture into a dish, preferably oblong in shape. Cover with lines of each vegetab