Julienne of winter vegetables

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.

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