spoon

Julienne of Winter Vegetables

7.75
Category : General

Yield: 4 servings

Ingredients (Help):
125 g Carrots; sliced into
; julienne (4oz)
125 g Parsnips; sliced into
; julienne (4oz)
125 g Turnips; sliced into
; julienne (4oz)
300 ml Vegetable stock; ( 1/2 pint)
25 g Butter; (1oz)
2 tb Clear honey
125 g Leeks; sliced into
; julienne (4oz)

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.


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