|Carrots||1⁄4 Cup (4 tbs)|
|Turnip||1⁄4 Cup (4 tbs)|
|Parsnip||1⁄4 Cup (4 tbs)|
|Zucchini||1⁄4 Cup (4 tbs)|
|Green peas||1⁄4 Cup (4 tbs)|
|Whole kernel corn||1⁄4 Cup (4 tbs)|
With a small melon bailer, shape carrots, turnip, parsnip and zucchini into pearls.
In a saucepan filled with lightly salted boiling water, blanch vegetables 3 minutes or so.