Garniture ? la Jardini?re
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INGREDIENTS
- 2 Boiled Turnips, diced
- 2 c Tiny Carrots (canned) or
- 1 c Small Pearl Onions (canned)
- 1 c Fresh or frozen String Beans
- 1 pk Frozen Cauliflower Flowerets
- 1 pk Frozen Brussels Sprouts
- 2 c Fresh or frozen Green Peas
- Parsley Sprigs
- 1 pk Frozen Asparagus Tips
- FOR GARNISHING
- Small Red Peppers
- Butter and sugar for glazing
INSTRUCTIONS
Heat all the vegetables. The carrots should be glazed by sauteing in a bit of butter and sugar. The turnips should be tossed in butter. Arrange the hot vegetables in small mounds around the platter of beef, alternating for color. Garnish with parsley and small red peppers. With the vegetables, serve a separate bowl of Hollandaise sauce. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (79g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 47 | ||
| Calories from Fat: 3 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 34.4mg | 1 % | |
| Potassium 196.1mg | 5 % | |
| Total Carbohydrate 8.7g | 3 % | |
| Dietary Fiber 3.7g | 15 % | |
| Sugars, other 5.1g | ||
| Protein 3.5g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 47
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