Printaniere, a la

A la Printaniere (ah lah prahn-tan-ee-ycr) is a French culinary term used to describe a garnish for meat and poultry.

Traditionally, the meat or poultry is served with a clear veal stock and the garnish, which is made up of glazed new carrots and turnips cut into ovals, braised onions, diced French beans and asparagus tips.

The word printanier (prahn-tan-ee-ay) also refers to a similar garnish for soup which consists of carrots and turnips, shaped with a ball cutter, and peas.

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