Alice B. Toklas's Macedoine of Vegetables

• 1 cup plus 3 tablespoons unsalted butter
• 3 medium-size onions, sliced thinly
• 3 hearts of romaine lettuce (use outer leaves for a salad)
• 6 small carrots, scraped and cut in half
• 6 small round white turnips
• 1 1/2 cups very small new potatoes
• 2 cups asparagus tips
• 2 cups shelled peas, or 2 1/2 cups sugar snap peas (about 2 pounds)
• 2 cups string beans cut in 1-inch lengths (about 1 1/2 pounds)
• Salt and freshly ground black pepper, to taste

1. Melt 3 tablespoons butter in bottom of a fireproof pot with a well-fitting lid.
2. Saute sliced onions in the butter over medium heat, stirring frequently, until they are golden brown.
3. Split the romaine lettuce hearts lengthwise, rinse under running water and add, without drying, to the pan.
4. Arrange the lettuce halves on top of the onions.
5. Add all carrots, turnips and potatoes.
6. Cut remaining cup of butter into chunks and distribute over the vegetables.
7. Cover pan tightly and cook over a low flame for about an hour, or until a knife slides easily into the potatoes.
8. Shake pan occasionally to avoid scorching; there should be sufficient liquid from the lettuce, but if necessary add a very small amount of hot water occasionally.
9. Add asparagus, peas and beans to pan.
10. Add salt and pepper, cover again and cook 15 minutes longer, or until beans are tender.
11. Serve immediately.

unsalted butter, onions, hearts of romaine lettuce, carrots, potatoes, shelled peas, string beans, salt

Taken from cooking.nytimes.com/recipes/1966 (may not work)