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Vegetarian
Recipes - Spring Vegetables Recipe
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Spring
Vegetables Recipe
Ingredients
Serve
2-4
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2 small heads lettuce, coarsely shredded
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4 scallions/spring
onions, cut into short lengths
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8 snow peas/mangetout
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4
oz/125 g asparagus spears, cut in half
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2 artichoke hearts preserved in oil, drained and
quartered
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2 cups/250 g peas
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1 tbsp finely chopped parsley
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1 tbsp finely chopped mint
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1 tsp grated lemon zest
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freshly ground black pepper to
taste
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4 tbsp butter
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7 tbsp vegetable
stock, boiling, + more as needed
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juice of 1/2 lemon
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1/2 cup/125 ml plain yogurt
Method:
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Layer
the vegetables in a casserole, starting with the
lettuce, then the scallions, snow peas, asparagus,
artichokes, and peas.
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Sprinkle each layer with
parsley, mint, and lemon zest. Season with pepper.
Dot with the butter and pour in two thirds of the
stock.
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Bring to a boil over medium
heat and simmer for 5-7 minutes, or until the
vegetables are crunchy-tender. Add more stock if the
vegetables begin to dry out.
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Transfer to a warm serving dish, drizzle with lemon
juice, and serve with the yogurt.
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