Peel and wash the carrots and turnips.
Cut into half cm dice or batons.
Cook separately in salted water.
Refresh and drain well.
Top and tail the beans.
Cut in half cm dice, cook and refresh.
Cook the peas and refresh.
Mix all the well drained vegetables with vinaigrette and then mayonnaise.
Correct the seasoning.
Dress neatly in a ravier.