| 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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