Recipe no. 421 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 197.
Ingredients
- carrots
- turnips
- Brussels sprouts
- peas
- green beans
- butter
- broth
- pepper
- nutmeg
- sugar
- salt
- asparagus
- artichoke bottoms
Preparation
- Preparing and blanchingPeel carrots and turnips, cut them separately with a cutter, a spoon or a knife. Blanch 2 minutes, drain, then cook covered with broth, butter, pepper, nutmeg and sugar.
- Cooking the other vegetablesCook Brussels sprouts and peas in salted water separately, then put each into a saucepan with butter, season and thicken in butter.
- PlatingArrange all these vegetables in bunches around the dish they are intended for, adding asparagus or artichoke bottoms according to the season.
Reboul's text
Peel a few carrots and turnips, cut them separately into whatever shape you like, either with a cutter, with a spoon, or even with a knife. Put the carrots into one saucepan and the turnips into another, blanch them for 2 minutes and drain them; put in a ladleful of broth, a walnut-sized piece of butter, pepper and nutmeg, a pinch of sugar and let them cook covered. When these vegetables are cooked, there should be no broth left in the saucepan.
Meanwhile, cook a few Brussels sprouts in salted water, put them into a saucepan with a walnut-sized piece of butter, season and keep them warm. Also cook a few handfuls of peas and as many green beans in salted water; thicken these vegetables in butter separately in a saucepan. Arrange all these vegetables and roots in bunches around the dish they are intended for. Other vegetables may be added according to the season, for instance asparagus, artichoke bottoms, and so on.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| pela | to peel |
| blanqueja | to blanch |
| agouta | to drain |
| couire | to cook |
| bouioun | broth |
| liga | to thicken |
| assaboura | to season |
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 421, page 197. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.