Macedoine de legume (Mixed buttered vegetable)

Qty	Ingredient
100 g. 100 g. 100 g. 75 g. 50 g. To taste	Carrot Turnip French beans Green peas Butter Salt and pepper

Method

•          Cut the vegetable into dices (macedoine)
•          Boil in salted water till a la dante and train well
•          Head the sautéed pan, put required butter
•          Pour the vegetables and adjust seasoning
•          In a gentle heat, cook the vegetables and adjust seasoning
•          In a gentle heat, cook the vegetable for 5 minutes
•          Portion out in a serving dish and garnish

Garnish: chopped parsley

Accompaniment: rice with meat, fish, poultry etc.

Utensils: cutting knife and board, peeler, boiling pot, sautéed pan, spatula, strainer.

Plating system: flat/oval plate