Choose a bowl in your kitchen and a saucepan having exactly 5 times the volume of this bowl. In the following order, put into the saucepan (without any fat or water): 1 bowl of grated carrots, 1 bowl of green beans cut into 1/2- to 1-inch sections, 1 bowl of grated turnips, 1 bowl of shelled green peas, fresh or deep-frozen, and 1 bowl of diced potatoes. Do not squeeze. Do not salt. Cook, covered, over a moderate heat, until the potatoes are cooked. Turn up the heat, uncover to evaporate the excess juice given out by the vegetables. Turn out onto the serving dish. Serve with butter worked with the herbs, or a roast. Each guest will salt and pepper to taste.
