Recipes > Vegetables > Vegetable Garnish

Vegetable Garnish


Carrots, turnips and parsnips may be cut into cubes and then shaped like a cork. Cook until tender in boiling water and then brown quickly in a little hot fat. Beets and turnips may be cooked until tender and then scoop out the centres and fill with onions or cucumber mayonnaise.


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Mrs. Wilson's Cook Book (1920).

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