Pan-Fried Root Vegetables in Butter

Peel the root vegetables; shape them or cut them into thick slices, whichever you prefer, then parboil, separately, in salted boiling water. Fry the parboiled vegetables together in a large pat of foaming butter until they are cooked through and nicely browned; season with salt and freshly ground pepper. In the meantime, boil 4 ounces of peeled garlic cloves in 1 1/4 cups of milk for 6 minutes; then drain and press through a sieve to make a thick sauce which you can thin out with a drop of hot water; season with salt. Serve the root vegetables garnished with chervil leaves, with the garlic sauce on the side.