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Harvest Vegetables With Parsley Sauce

I.am.Vegetarian's picture
Ingredients
  Sunflower oil 1 Tablespoon
  Leeks 2 , cleaned and diced
  Carrots 8 Ounce, scrubbed and chopped (225 Gram)
  Turnip/Swede 8 Ounce, peeled and chopped (225 Gram)
  Brussels sprouts 8 Ounce, cleaned and haloed (225 Gram)
For the sauce:
  Whole meal flour 1 Ounce (25 Gram)
  Butter/Sunflower margarine 1 Ounce (25 Gram)
  Milk 1 Pint (600 Milliliter)
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

MAKING
1. In a skillet, heat the oil and fry leeks for 3 minutes.
2. Stir in other vegetables and cook them at high heat.
3. Cover the pan and cook at low heat for about 5-7 minutes until vegetables are soft.
4. Add little water to the pan and cook the vegetables for little longer time. Or
5. Microwave the vegetables - heat oil for half a minute, add leeks and cook for a minute along with remaining vegetables, cover the dish and cook for about 6-8 minutes.
6. For making sauce - In a bowl, combine all ingredients for a minute.
7. Spoon the sauce mixture to the pan and boil it gradually, by stirring all the time.
8. Simmer for about 2-3 minutes.
9. Season the mixture to taste.
10. Add the cooked vegetables into a dish and spoon it over the sauce.
11. Cover the mixture with grated cheese or seeds and grill for 2-3 minutes.
SERVING
12. Serve the dish with cooked grain like millet or barley or with baked potato.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stir Fried
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
30 Minutes

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