Amount
Ingredient
Preparation



8
ounces
cauliflower

one bag of frozen flowerets



8
ounces
asparagus

frozen tips



8
ounces
brussel sprouts

frozen



2
cups
peas

fresh or frozen



1
cup
pearl onions

canned



1
cup
string beans

fresh or frozen



2
cups
carrots

baby carrots, canned or fresh



1
x
butter

for glazing



1
x
sugar

for glazing



2
x
turnips

boiled and diced



1
x
parsley sprigs





1
x
red bell peppers

 Heat all the vegetables.  The carrots should be glazed by sauteing in a bit of butter and sugar.  The turnips should be tossed in butter. 

Arrange the hot vegetables in small mounds around the platter of beef, alternating
for color.

Garnish with parsley and small red peppers.  With the
vegetables, serve a separate bowl of hollandaise sauce.