Spring Vegetable, Julienne Recipe

Ingredients for Spring Vegetable, Julienne

• ½ cup carrot
• ½ cup turnip
• 1 stalk celery
• ½ small onion
• 1 cup new peas, or string beans, cauliflowerets, or any fresh vegetable in season
• 1 cup shredded potato
• 1 tomato
• 2 tablespoons vegetable butter
• 7 cups cold liquid, preferably one half vegetable broth of some kind, and the rest water
• Chopped parsley
• Salt to taste

Instructions

1. Julienne Recipe, Cut all the coarse vegetables into very fine shreds (julienne), about 1 inch lengths.
2. Put the coarse vegetables, except the potato, into a saucepan with the butter and 2 teaspoons salt, and let them steam over a medium slow fire for 10 minutes, stirring frequently to avoid scorching.
3. This steaming brings out and blends the flavors.
4. Add the shredded potato, the tomato and any other of the finer vegetables used, and the liquid, with salt to taste, and let boil until all the vegetables are thoroughly cooked.
5. Add chopped parsley, and serve.
6. NOTE - Adding a few beet leaves (tied together with a cord) while boiling, will give a nice color.
7. Remove as soon as the desired color is obtained.
8. The red outside skins of onions may be used for the same purpose.