| Ingredients:
10 baby carrots
6 baby new potatoes
10 baby sweetcorn or sweetcorn kernels from 2 large cobs
50g/2oz button mushrooms
50g/2oz mangetout
6 shallots
2 tablespoons of water
25g/1oz melted butter
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped mint
Method:
- Place all baby vegetables except the mangetout with 2 tablespoons water in a microwaveable dish.
- Cover and microwave on high power for 6 mins.
- Stir in the mangetout and cook for a further 2 mins. Drain well.
- Combine the hot melted butter with the garlic, lemon juice and herbs.
- Toss the vegetables in the lemon dressing and serve.
This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton. |