A side garnish of carrots, lettuce, onions and potatoes, used with lamb.
Cooking Tips
1 head lettuce
4 carrots
12 small onions
8 very small potatoes
Wash the lettuce, take the leaves off; set aside.
Scoop small balls out of the carrot, parisienne-style. Put the carrot balls in a pan and add just enough water to cover them. Sprinkle with some salt and sugar, and simmer with no cover on the pan until water has evaporated and some carmelization has occured.
Peel and slice the onions; put them in a pan and add just enough water to cover them. Sprinkle with some salt and sugar, and simmer with no cover on the pan until water has evaporated and some carmelization has occured.
Peel the potatoes, boil for 2 minutes. Drain, sauté and brown in butter.
Place a lettuce leaf on the meat, and fill with the cooked carrots, onions and potatoes.