Recipes > Vegetables > Vegetable Garnish

Vegetable Garnish

Instructions

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.

Print

Print recipe/article only

Source

Mrs. Wilson's Cook Book (1920).


comments powered by Disqus