Turnips and carrots are diced 5 to 6 mm apart.
Cook the diced carrots and turnips (boiling salted water) and separately, taking care to keep them a little firm.
Do the same for the peas and green beans (which are cooked whole and cut into sections after cooking).
After cooking, drain the vegetables and immediately refresh them in very cold water to stop their cooking and preserve the color.
When the vegetables are cool, drain them in a colander and place them on paper towels.
Do not hesitate to use several layers of paper or possibly a clean cloth.
Once thoroughly drained, the vegetables are gathered in a bowl and gently mixed for the first time.
It is at the time of the mixture that we will appreciate not to have pushed too much the cooking of the vegetables.
Make your own mayonnaise for the binding. (see on note how to prepare it perfectly)
Gently tie the vegetables with the mayonnaise.
Cook hard-boiled eggs to accompany this mixture.
To serve, mold in a circle or in a small bowl. Add a few salad leaves, tomatoes and hard-boiled eggs cut in half or into quarters.