MIXED FRESH VEGETABLES WITH BRANDY
Almost a light meal in itself, Legumes Nouveaux Flambes (lay-gume noo-voh flawm-bay) is a delicious way of cooking quite ordinary vegetables. Serve it with braised lamb or pork chops, or with a beef pot-roast.
3 oz. butter
2 lb. carrots, scraped and cut into
1 lb. turnips, peeled and chopped
1 lb. small white onions, peeled
1 teaspoon salt
1 teaspoon black pepper
1 tablespoons brown sugar
1 fl. oz. brandy
2 tablespoons chopped fresh parsley
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the carrots, turnips and onions and shake the pan gently to coat them thoroughly with the butter. Add the salt, pepper and brown sugar and stir to blend. Reduce the heat to low, cover the pan and cook the vegetables for 35 minutes, basting occasionally.
In a small saucepan, gently heat the brandy over low heat until it is hot but not boiling. Remove the pan from the heat and ignite it with a match. While it is still flaming, very carefully pour the brandy into the frying-pan. When the flames die down, recover the frying-pan and continue to cook the mixture for a further 10 minutes, or until the vegetables are tender but still firm.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle over the chopped parsley and serve at once.