Assorted Vegetables with Butter

Ingredients

 * 1/2 cauliflower
 * 1/2 lb/250 carrots
 * 1/2 lb/250 g peas
 * 1/2 lb/250 g new potatoes
 * 2 tablespoons butter
 * 1 tablespoon bread crumbs
 * salt

Directions

 * 1) In a pot with salt water, boil together the cauliflower in small bunches and very small whole potatoes.
 * 2) In a separate pot, at low temperature, boil the peas in two tablespoons of salt water.
 * 3) In a third pot, boil the julienne carrots with a little butter and two tablespoons of salt water.
 * 4) When the vegetables are tender, remove the cauliflower and potatoes with a slotted spoon.
 * 5) Arrange the cauliflower in the middle of a round platter.
 * 6) Arrange the carrots around the cauliflower, the peas around the carrots and the potatoes around the peas.
 * 7) Fry the bread crumbs in butter and pour over the vegetables. Serve hot.