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French 1921 Macedoine Vegetables A La Poulette 2

Here's how you make French 1921 Macedoine Vegetables A La Poulette 2
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  • Servings: 6
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/2 cup turnips, cut into matchstick-sized pieces
  • 1 1/4 cups carrots cut into matchstick-sized pieces
  • 1 1/4 cups frozen peas
  • 1/2 teaspoon salt
  • Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup chicken broth
  • 1/2 cup cream
  • 2 egg yolks, slightly beaten
  • 1 1/2 teaspoons lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cook each of the vegetables (carrots, turnips, peas) in a separate pans.

  • Step 2: Cover each vegetable with water (add salt to water if desired)

  • Step 3: Bring to a boil and reduce heat and cook until tender.

  • Step 4: Drain vegetables.

  • Step 5: Meantime, melt butter in another pan.

  • Step 6: Stir the flour into the butter.

  • Step 7: Season lightly.

  • Step 8: While stirring constantly, slowly pour in chicken broth and cream and bring to a boil over medium heat.

  • Step 9: Add the vegetables.

  • Step 10: Reheat until the sauce comes back to a boil while stirring gently.

  • Step 11: While continuing to gently stir, add lemon juice and egg yolks.(Tempering them first)

  • Step 12: Add salt and pepper to taste.

  • Step 13: When the added ingredients are combined into the sauce, remove from heat and serve.

We hope you enjoy this recipe!

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