Franconia Root Vegetables, French Recipe

6 Servings

6 lg boiling potatoes,peeled

1 1/2 lb small carrots,trimmed and

-scraped

(or large carrots,cut

-carefully in

ovals)

1 lb small turnips,peeled,

-sprout end

(or large turnips,Trimmed

-trimmed

carefully into ovals)

12 small white onions,Boiling

-peeled

Drippings rendered from

-roast beef

1 t dried thyme leaves,crumbled

Salt and,Freshly Ground

-pepper,to taste

1/4 c parsley,Minced

Drop potatoes into a saucepan of cold, salted water. Over high heat

bring water to a boil, lower heat to medium, and cook potatoes 12

minutes. Drain, let cool for a few minutes, pat dry, and cut into

quarters (or halve horizontally and trim each half into ovals).

Meanwhile, drop carrots, turnips, and onions into boiling salted water

to cover. Lower heat to medium, cover, and cook until barely tender

(10 to 15 minutes, depending on size). Drain, instantly cool under

running water, and set vegetables aside.

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