Prepare a selection of
vegetables in sufficient quantity to make a layer across the bottom of a medium-size frying pan. Some possible
vegetables include
peas, fava beans, carrots,
green beans, turnips, sweet red peppers, and onions.
Peas and fava beans should be blanched and peeled. Carrots and turnips should be cut into a fine julienne and blanched.
Green beans should be blanched and, if large, cut into slivers.
All blanching should be done in separate pots of heavily salted water. After blanching, the
vegetables should be chilled in an
ice bath and well drained. The peppers and onions should be cut into a fine julienne.
Prep time 
