Ingredients
- 2 turnips (boiled)
- 400 gr tiny carrots
- 200 gr pearl onions
- 1 package cauliflower flowerets (frozen)
- 1 package asparagus tips (frozen)
- 1 package brussels sprouts (frozen)
-------------------------------FOR GARNISHING------------------------------Parsley Sprigs Small Red Peppers Heat all the vegetables. The carrots should be glazed by saut�ing in a bit of butter and sugar. The turnips should be tossed in butter. Arrange the hot vegetables in small mounds around the platter of beef, alternating for color. Garnish with parsley and small red peppers. With the vegetables, serve a separate bowl of Hollandaise sauce.
