Summer Vegetable Braise Cooking Recipe

Summer Vegetable Braise Cooking Recipes

Ingredients :

175 g

175 g

115 g

90 ml

10 ml


baby carrots

sugar snap peas or mange tout

baby corn

vegetable stock

lime juice

salt and black pepper

chopped fresh parsley and snipped fresh chives, to garnish

Method :
  1. Place the carrots, peas and baby corn in a large heavy based saucepan with the vegetables stock and lime juice.
  2. Bring to the boil.
  3. Cover the pan and reduce the heat, then simmer for 6 - 8 minutes, shaking the pan occasionally, until the vegetables are just tender.
  4. Season the vegetables to taste with salt and pepper, then stir in the chopped fresh parsley and snipped chives.
  5. 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.

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