| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 12 | Cherry tomatoes | |
| 1 | tb | Olive oil |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Chopped parsley |
| 1 | tb | Olive oil |
| 100 | g | Baby organic potatoes |
| 1 | bn | Baby turnips |
| 1 | bn | Carrots |
| 1 | Garlic clove; crushed | |
| 1 | Baby cauliflower; cut into small | |
| ; florets | ||
| 1 | Handful fresh basil; tarragon and | |
| ; parsley, chopped |
INSTRUCTIONS
FOR THE VEGETABLES Preheat the oven to 220c/425f/Gas 7. Method 1 Halve the tomatoes and put two halves in each hole of a 12 hole mini muffin tin. Drizzle the olive oil and balsamic vinegar over the tomatoes and season. 2 Roast in the oven for 5-6 minutes until softened. Tip the contents from the tray into a bowl and mix through the chopped parsley. 3 Heat the olive oil in a saute pan. Blanch the potatoes in boiling salted water for 2-3 minutes and drain. Trim and halve the turnips and carrots, leaving up to 1" of any stalk on. 4 Saute the carrots, potatoes, garlic, cauliflower and turnips for 6-8 minutes until tender. Stir through the herbs. Pile onto two plates and spoon the tomatoes over. Converted by MC_Buster. Per serving: 161 Calories (kcal); 14g Total Fat; (74% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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