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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A beautiful presentation of your summer garden's bounty. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
2 heads cauliflower |
6 carrots, peeled and cut into sticks |
2 1/2 cups peas |
4 ears corn, husked and cut in half |
salt and pepper, to taste |
4 tablespoons butter, more to taste |
paprika |
Directions:
1. Leave cauliflower heads whole with some of the green leaves around them.
2. Cook vegetables separately in boiling, salted water.
3. Drain very well, season with salt, pepper and butter.
4. Arrange attractively on a hot platter, sprinkle cauliflower with a little paprika and place a generous piece of butter on each vegetable.
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