250 g (8 oz.) cauliflower, cut into flowerets
2 lg. carrots, diced
500 g (1 lb.) shelled green peas (buy 1 kg (2 lb.) fresh peas)
250 g (8 oz.) green beans, sliced
125 g (4 oz.) button mushrooms
45 g (1 1/2 oz.) butter
1/4 c. chopped parsley

1. The traditional recipe calls for the vegetables to be cooked in separate saucepans. However, if the vegetables are added at intervals, they can all be cooked in one saucepan.

2. Start with the cauliflower and carrots. Cook them in boiling salted water for 5 minutes, then add the peas and beans. Cook for a further 10 minutes or until the vegetables are cooked but still crisp. Drain, and save 1/2 cup of the liquid in which the vegetables have cooked.

3. Arrange the vegetables on a platter and keep them warm.

4. Saute the mushrooms in the butter until they are light brown. Add them to the serving platter and sprinkle them with a little of the butter in which they are cooked. Pour the reserved liquid over them and sprinkle with the chopped parsley. Serves 6.