Summer Vegetable Braise Cooking Recipe
Summer Vegetable Braise Cooking
peas or mange tout
fresh parsley and snipped fresh chives, to garnish
- 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
- 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.
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.
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.
Get the above cooking ingredients here
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