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A few vegetable accompaniments

Method

  • GLAZED CARROTS WITH NUTMEG
  • Cook the carrots in lightly salted, boiling water until just crisp-tender. Drain well and return to the pot. 
  • Then add the sugar, butter, parsley and nutmeg. Toss well and gently cook until a glaze is formed. 
  • Serve with any glazing liquid spooned over the top.
  • GREEN BEANS WITH ALMONDS
  • Cook the beans in plenty of lightly salted, boiling water until just tender. Drain well. 
  • At the same time, heat a little oil with the butter in a heavy-bottomed pan and gently sauté the garlic and almonds until golden. 
  • Add the lemon juice, parsley and seasonings with the beans. Toss well and serve.
  • ROASTED CAULILFLOWER WITH LEMON VINAIGRETTE
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cut the cauliflower crossways into thickish slices and place in a baking tray in one layer. Sprinkle with a little oil and seasonings, and cook in the oven for up to 20 mins until browned and tender. 
  • Whisk up ¼ cup oil with the lemon juice, garlic and parsley. Taste for seasoning. 
  • Then sprinkle the vinaigrette over the cauliflower and serve.
  • CREAMED BRUSSEL SPROUTS
  • Heat a little oil with the butter in a heavy-bottomed pot and briefly sauté the brussel sprouts with stock, stirring now and again. 
  • Then add seasonings and the cream. Stir well and cook until the brussel sprouts are tender. 
  • Sprinkle with the parsley to serve.
  • STIRFRIED CORN WITH BASIL BUTTER
  • Heat the butter in a heavy-bottomed pan and stirfry the corn with seasonings until tender, stirring now and again. 
  • Then add the basil and stir until wilted.

Ingredients

  • GLAZED CARROTS WITH NUTMEG
  • 16 whole baby carrots, peeled
  • sea salt
  • 1 tspn sugar
  • a good dollop of butter
  • 2 tbsp chopped fresh parsley
  • a good pinch of ground nutmeg
  • GREEN BEANS WITH ALMONDS
  • 16 green beans, tailed
  • sea salt & freshly ground pepper
  • olive oil
  • a knob of butter
  • 1 garlic clove, crushed
  • 1 small handful slivered almonds
  • a good squeeze of fresh lemon juice
  • 2 tbsp chopped Italian (flat leaf) parsley
  • ROASTED CAULILFLOWER WITH LEMON VINAIGRETTE
  • 1 small cauliflower
  • olive oil
  • sea salt & freshly ground pepper
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh parsley
  • CREAMED BRUSSEL SPROUTS
  • olive oil
  • a good dollop of butter
  • 10 brussel sprouts, shredded
  • a splash of vegetable (or chicken) stock
  • sea salt & freshly ground pepper
  • a good slurp of cream
  • 2 tbsp chopped fresh parsley
  • STIRFRIED CORN WITH BASIL BUTTER
  • a good knob of butter
  • kernels of 4-6 corn cobs
  • sea salt & freshly ground pepper
  • 2 tbsp shredded fresh basil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm