Garnish à la Fermière (For Poultry)

Ingredients

• 150 grammes red of carrots
• 150 grammes turnips
• 50 grammes onion
• 50 grammes celery
• butter
• 3 grammes salt
• 5 grammes powdered sugar

Instructions

1. Slice 150 grammes of the red of carrots and 150 grammes of turnips in paysanne.
2. Slice 50 grammes of onion and 50 grammes of celery in the same way.
3. Stew the whole lightly in butter with 3 grammes of salt and 5 grammes of powdered sugar.
4. Finish cooking the vegetables around the poultry.