Jardiniere of vegetables

Slice the turnip 3 to 4 mm thick, square off the slices and cut into batons 3 to 4 cm long by 3 to 4 mm; keep the trimmings.

Cut the carrot into sections the same length, then slices, then batons.

Trim the potato into a box about 3 cm long, slice and cut into batons; hold them in cold water.

Trim and wash the celery, peel off the strings with a paring knife, and cut into batons of the same length.

Cut the green beans into sections the same length.

Wash and trim the cauliflower of any brown spots, quarter it, remove the core and divide into medium florets.

Halve and quarter the onion through the core, cut out the core and slice thinly.

Melt butter in a pot; add the onion, coat in butter and cook about five minutes without browning.

Add the turnips, carrots and celery; season with salt and pepper.

Add the water, then the sugar, thyme and three bay leaves; cover, bring to a boil on high, then simmer covered on medium. Said as 15 minutes; done here after 10.

Add the drained potatoes and simmer about 5 minutes.

Add the florets and green beans, cover and cook another 5 minutes.

Add the peas, remove the thyme and bay leaves, adjust the pepper, turn off the heat. Serve hot with some of the cooking liquid, with a roast or sauteed meat.