150 g carrots cut into 5 mm dice
150 g turnips cut into 5 mm dice
150 g peas cut into 5 mm dice
150 g French beans, cut into small diamonds
200 ml mayonnaise
1. Cook the vegetables separately in boiling salted water, keeping them fairly firm.
2. Drain immediately and allow to cool.
3. Season and mix in the mayonnaise.
4. Dress in a ravier. (hors-d'oeuvre dish)
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