Potage Cultivateur

Farmer potage

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 carrots
  • 2 turnips
  • ½ pound green beans
  • <


  1. Select long thin carrots. Peel and trim off the fat top part, making the whole carrot nearly the same in diameter from top to bottom. Once carrots are shaped, cut into paper-thin crosswise slices.
  2. Peel turnips, then, with an apple corer or a knife, cut as many cylinders as you can from each turnip. Slice them into thin discs like the carrots.
  3. Stem t