Yield: 4 servings
Measure | Ingredient |
---|---|
125 grams | Carrots; sliced into |
\N \N | ; julienne (4oz) |
125 grams | Parsnips; sliced into |
\N \N | ; julienne (4oz) |
125 grams | Turnips; sliced into |
\N \N | ; julienne (4oz) |
300 millilitres | Vegetable stock; ( 1/2 pint) |
25 grams | Butter; (1oz) |
2 tablespoons | Clear honey |
125 grams | Leeks; sliced into |
\N \N | ; 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.
Converted by MC_Buster.
NOTES : A delicious way to serve a selection of winter vegetables.
Converted by MM_Buster v2.0l.