Garniture à la Printanière (Spring Vegetable Garnish, For Sautés of Poultry and Butcher's Meat)

Ingredients

• 125 grammes small new carrots
• 125 grammes new turnips
• consommé
• 20 small new onions
• butter
• 125 grammes peas
• 125 grammes asparagus tips

Instructions

1. Turn 125 grammes of small new carrots and 125 grammes of new turnips into the shape of garlic cloves.
2. Cook them in consommé and glaze them.
3. Glaze 20 small new onions in butter.
4. Blanch 125 grammes of asparagus tips and have 125 grammes of peas ready.
5. Add all the vegetables to the element they accompany and stew them together 8 to 10 minutes before serving.