|
50 g
30 ml
1
2.5 ml
30 ml
6
350 - 450 g |
unsalted
butter
chopped
fresh mixed herbs
garlic
clove
grated
lemon rind
olive oil
baby
onions, peeled
mixed baby
vegetables, such carrots, turnips, parsnips, fennel and patty pan squash
lemon
juice (optional)
salt and
black pepper
shavings
of Parmesan or Pecorino cheese or soft goat's cheese, and crusty bread,
to serve |
Method :
- Preheat the oven to 220C/425F/Gas
7.
- Put the butter, herbs, garlic and lemon rind in a food processor
and process until blended.
- Season to taste.
- Heat the oil in a frying pan or wok and stir fry the vegetables
for about 3 minutes, until lightly browned.
- Divide the vegetables equally between two sheets of foil and dot
with the herb butter.
- Close the parcels tightly and place on a baking sheet.
- Bake for 30 - 40 minutes, until just tender.
- Carefully unwrap the parcels and add a squeeze of lemon juice,
if needed, to perk up the flavors.
- Serve the vegetables in the parcels or transfer to warmed soup
plates.
- Spoon over the juices and accompany with the cheese and crusty
bread.
Serves 2
If baby vegetables are unavailable use larger vegetables cut into bite
sized pieces.
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Learn how
to cook Vegetarian Recipes
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