chopped
fresh parsley and snipped fresh chives, to garnish
Method :
Place the carrots, peas and baby corn in a large heavy based
saucepan with the vegetables stock and lime juice.
Bring to the boil.
Cover the pan and reduce the heat, then simmer for 6 - 8
minutes, shaking the pan occasionally, until the vegetables are just
tender.
Season the vegetables to taste with salt and pepper, then stir
in the chopped fresh parsley and snipped chives.
Cook the vegetables for a few seconds more, stirring them once
or twice until the herbs are well mixed, then serve at once.
Serves 4
Note :
Tender, young vegetables are ideal for quick cooking in a minimum of
liquid. Use any mixture of the family's favorite vegetables, as long as
they are of similar size.
Cooking Tip :
You can make this dish in the winter too, but cut larger, tougher
vegetables into chunks and cook for slightly longer.
Variation :
To make a more substantial dish, tip the cooked vegetables into a gratin
dish and scatter with a mixture of grated cheese and breadcrumbs and
grill until golden and bubbling.
