| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 125 |
g |
Carrots; sliced into |
|
|
; julienne (4oz) |
| 125 |
g |
Parsnips; sliced into |
|
|
; julienne (4oz) |
| 125 |
g |
Turnips; sliced into |
|
|
; julienne (4oz) |
| 300 |
ml |
Vegetable stock; ( 1/2 pint) |
| 25 |
g |
Butter; (1oz) |
| 2 |
tb |
Clear honey |
| 125 |
g |
Leeks; sliced into |
|
|
; julienne (4oz) |
INSTRUCTIONS
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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