Instructions: Cook the potatoes for 5 minutes in boiling water. Remove and set aside.

In a large skillet, heat the oil over medium-high heat. Add the potatoes and saute until golden brown. Season with salt and pepper to taste. Set aside and keep warm.

In the same skillet, add the onions, sugar, and enough water to cover the bottom of the pan by 1/2 inch. Saute until glassy and caramelized. Set aside.

Bring a large pot of salted water to a boil. Add the haricots verts, carrots, turnips, and peas. Cook 3 minutes. Drain and season with salt and pepper to taste.

In the same skillet, saute all the vegetables and season with salt and pepper to taste.

This recipe yields 10 servings.

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