Chartreuse Of Vegetables
|Beets/Small white turnips||6 Small|
|Yellow turnips||2 Medium|
Each vegetable must be cooked separately.
Peel and slice, rather thin, the koklrabi, carrots, white turnips (if you use them), and the yellow turnips.
The beets are cooked whole in their skins.
Drop each vegetable in a pot of boiling, salted water and cook until tender.
Peel and slice the beets.
Layer the vegetables, alternating the color, in a 1 1/2 quart mold or the bottom of a double boiler (any deep, straight sided vessel will do).
Sprinkle finely chopped parsley and a dash of salt and pepper between the layers.
Place the vessel in a pan of hot water, cover tightly (lacking a cover, use foil), and bake 20 minutes in a 350° oven.
Unmold on a warm serving platter and serve with Hollandaise Sauce.