Creamed Spring Vegetables Veg
4 Hot Vegetarian
Vegetables Main Course
small Onion, sliced
Large Spring Onions, thickly sliced
Carrots, thickly sliced
fl.oz. Hot Vegetable Stock
teasp Caster Sugar
and Black Pepper
shelled Broad Beans
tbsp Double Cream
Melt the butter in a pan, add the onions and spring onions and sauté over a medium heat for 2 minutes. Add the carrots and cook
for a further 2 minutes, stirring.
Add the hot stock, sugar, salt and pepper and bring to the boil. Lower the heat, cover and simmer for 10 minutes then add the
broad beans and simmer for a further 5 minutes.
Add the peas and continue to cook for 10 minutes or until the vegetables are tender.
Place the cornflour into a small bowl and add 1 tablespoon of water. Stir to make a smooth paste then add to the pan of vegetables,
stirring all the time until it thickens and
Stir in the cream and heat through but do not boil. Serve hot.
Vegetarian Recipes | What's
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