Vegetables in Ginger Orange Sauce
|Butter||1 1⁄2 Ounce (45 Gram)|
|Onions||2 , cut into eighths|
|Minced garlic||1 Teaspoon|
|Minced ginger||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Parsnip||1 Large, peeled and cubed|
|Turnips||2 Large, peeled and cubed|
|Carrot||1 Large, peeled and cut into 1/2 inch rounds|
|Sweet potato||1 , cut in to chunks|
|New potatoes||6 , peeled|
|Orange juice||12 Fluid Ounce (375 Milliliter)|
|Vegetable stock||8 Fluid Ounce (250 Milliliter)|
|Cornflour||3 Teaspoon, blended with 3 tablespoons water|
|Water||3 Tablespoon (For Blending The Corn Flour)|
|Freshly ground black pepper||To Taste|
|Leek||1 , chopped|
|Snipped fresh chives||2 Tablespoon|
|Orange rind||1 Tablespoon, sliced|
1. Melt butter in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is soft. Stir in ginger and coriander and cook for 1 minute longer.
2. Add parsnip, turnips, carrot, sweet potato, new potatoes, orange juice and stock. Cover, bring to the boil, then reduce heat and simmer for 25 minutes or until vegetables are tender. Remove vegetables using a slotted spoon and set aside.
3. Stir cornflour mixture into liquid and season to taste with black pepper. Bring to the boil and boil for 5 minutes, or until sauce thickens. Return vegetables to pan, with leek, chives and orange rind. Cook for 5. minutes longer or until heated through.