Julienne of winter vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Carrots; sliced into |
| ; julienne (4oz) | ||
| 125 | grams | Parsnips; sliced into |
| ; julienne (4oz) | ||
| 125 | grams | Turnips; sliced into |
| ; julienne (4oz) | ||
| 300 | millilitres | Vegetable stock; ( 1/2 pint) |
| 25 | grams | Butter; (1oz) |
| 2 | tablespoons | Clear honey |
| 125 | grams | Leeks; sliced into |
| ; julienne (4oz) | ||
Directions
Place the carrot, parsnip and turnip in a saucepan with the stock, butter and honey and cook for 2-3 minutes.
Add the leek and cook for a further minute and simmer until the stock has reduced and the vegetables are tender.
Converted by MC_Buster.
NOTES : A delicious way to serve a selection of winter vegetables.
Converted by MM_Buster v2.0l.
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