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Vegetables In Ginger Orange Sauce

Quickandeasymenu's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Orange
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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