A few vegetable accompaniments
Method
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GLAZED CARROTS WITH NUTMEG
- Cook the carrots in lightly salted, boiling water until just crisp-tender. Drain well and return to the pot.
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Then add the sugar, butter, parsley and nutmeg. Toss well and gently cook until a glaze is formed.
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Serve with any glazing liquid spooned over the top.
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GREEN BEANS WITH ALMONDS
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Cook the beans in plenty of lightly salted, boiling water until just tender. Drain well.
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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.
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Add the lemon juice, parsley and seasonings with the beans. Toss well and serve.
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ROASTED CAULILFLOWER WITH LEMON VINAIGRETTE
- Preheat oven to 180°C fan forced (200°C normal).
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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.
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Whisk up ¼ cup oil with the lemon juice, garlic and parsley. Taste for seasoning.
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Then sprinkle the vinaigrette over the cauliflower and serve.
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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.
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Then add seasonings and the cream. Stir well and cook until the brussel sprouts are tender.
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Sprinkle with the parsley to serve.
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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.
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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.