Garniture aux Navets (Turnip Garnish, for Mutton and Ducklings)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 30 pieces turnip
- fresh butter
- a pinch of powdered sugar
- 20 small onions
Instructions
- Turn 30 pieces of turnip in the shape of large elongated olives.
- Colour them in the pan with fresh butter and a pinch of powdered sugar.
- Glaze 20 small onions.
- Finish cooking the vegetables together with the piece being treated.