Vegetable 'massade 1' (as transcribed; also 'massed one', 'macellon'): mixed vegetables in 5 mm dice

Peel the vegetables. Cut the carrots into sections, each section into 5 mm slices, each slice into 5 mm sticks and each stick into 5 mm cubes.

Cut the turnip and potato the same way into 5 mm cubes; leave the peas whole. Keep the trimmings for a soup or a vegetable puree.

Bring a pot of water to a boil with a pinch of salt for the green vegetables; root vegetables start in cold water.

String the green beans by hand, break and pull, rather than cutting the ends with a knife, which leaves the string attached.

Blanch the green beans fully immersed in boiling salted water three to four minutes, keeping them crunchy; have a bowl of ice cold water ready.

Put the root vegetables in a pot, separately, covered with cold water, add salt and bring to a boil.

Transfer the green beans to the ice bath to stop the cooking and keep them bright green. Cook the peas a couple of minutes at most (with a small amount the same water can be used).

Cook the carrots and turnips until tender; cook the potatoes until tender but not mushy, watching them closely.

Drain the green vegetables; bundle the green beans, trim, and cut into 5 mm slices.

Check the potatoes (here about 30 seconds more), drain and cool under cold water; drain the carrot and turnip and cool in cold water until totally cold.

Mix the vegetables. Serve sauteed with butter as a side for meat or seafood, or bound with mayonnaise as a salad.