THE COOKING OF ROOTS AND TUBERS. 



543 



Caerots with Flageolets. 



Trim, wash, and scrape a bunch of young carrots, and cook them 

 in salted water until tender, then drain and toss them in 2 ounces of 

 fresh butter. Put half a pint of cooked flageolet beans into a buttered 

 fire-proof dish; sauce over with Bechamel or other rich white sauce. 

 Upon this range the cooked carrots, neatly glaze them with dissolved 

 meat glaze, besprinkle with chopped parsley, garnish with fleurons of 

 puff pastry, and serve hot. 



Carrots a la Vichy. 



At Vichy carrots are eaten in large quantities on account of their 

 beneficial properties against liver complaints. They are prepared in 

 different ways, but usually served cooked in the following way : Glean 

 the carrots; if very small leave them whole, but if large cut them in 

 rounds ^ inch thick. Place in a saucepan with a little chicken stock, 

 a piece of butter, season with salt, pepper, and a little castor sugar, add 

 a peeled onion, bouquet garni, and parsley. Mix and let simmer until 

 the juice in which the carrots are cooking is reduced to a glaze. Cook 

 in this way until the carrots are glazed. Dish up and serve very hot. 



Turnips a l'Italienne. 



Wash a bunch of young turnips, and peel them thinly; if large, 

 cut them in halves; cook them for twenty minutes in salted water. 

 Strain off the water, and drain the turnips. Melt 1 ounce of butter 

 in an earthenware casserole, or, failing this, use a pie-dish; put in 

 the turnips, adding a little white sauce between the layers ; season 

 with salt, pepper, and a little grated nutmeg. Sprinkle a small 

 handful of bread-crumbs over the top, also some grated cheese and a 

 little oiled butter. Bake in the oven for about thirty minutes, and 

 send to table on the same dish. 



Beetroot Tossed in Butter. 



Peel and cut into slices one to two cooked beetroots. Put them In 

 a saute-pan containing about an ounce of hot butter. Season with 

 Bait and pepper, and toss over a quick fire until the beetroot is very hot. 

 At the last add a little chopped parsley. Serve in a vegetable dish and 

 pour over a little hot, well-flavoured brown sauce. 



Stewed Parsnips. 



Wash, peel, and cut three parsnips into slices, then boil them till 

 they are nearly done, drain them and let them cool. Melt 2 or 3 

 ounces of bacon fat in a stew-pan ; when hot, fry the parsnips to a light 

 brown colour. Next add a tablespoonful of flour, and moisten with 

 sufficient brown stock just to cover the parsnips. Season with salt 

 and pepper and one or two tablespoonfuls of tomato sauce. Bring to 

 the boil, and let the parsnips simmer slowly for another twenty 

 minutes. Dish up and serve with the prepared sauce. 



