Vegetable Sausage Roll With Herb Sauce
|Mixed vegetables||500 Gram|
|Vegetable soup cubes||2|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Parsley||1 Teaspoon, finely chopped|
|Chopped sage||1 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Lime juice||1 Teaspoon|
|White vinegar||1 Teaspoon|
|Softened butter||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Green chili||1 Teaspoon, minced|
|Onion||1 Teaspoon, minced|
|Parsley||1 Teaspoon, minced|
|Shredded spring onions||4 (Soaked In Cold Water)|
|Lemon wedge slices||6|
Skin all the vegetables and boil with just enough water until tender Cool.
Put all the vegetables in afood processor or a grinder with salt, pepper and vegetable cubes and puree them.
Chill for 30 minutes, covered.
Put all the rest of the ingredients including the vegetable puree in the food processor or grinder and blend well together.
Make 2 sausage rolls and wrap in plastic sheets twisting the ends securely.
Chill in a freezer for an hour.
Take the plastic off the sausage and let them rest on a board for 10 minutes.