Thursday, 17 May 2012

"Minted" Spring Vegetables

Minted is in quotes because Tesco does not sell mint anymore! At least not the one I went to. So I thought I would change it up and make them "vinegar-ed" spring vegetables since I'm starting to like that flavour as well.

From: BBC Good Food 101 Veggie Dishes

  • 25 g/1 oz butter
  • 1 TBSP olive oil
  • 225 g/8 oz baby onions or regular onions (chopped up if regular)
  • 200 ml/7 fl oz dry white wine (vinegar if you leave out the mint)
  • 2 medium leaks, halved and cut into 5 cm/2 in ribbons
  • 350 g/12 oz frozen peas
  • 3 heads of baby gem lettuce, quartered lengthways (I thought this was a lot, and it was, so I only used the outside bits)
  • 200 ml/7 fl  oz creme fraiche
  • 2 TBSP chopped fresh mint
  • 2 TBSP chopped fresh flat leaf parsley
  • bulgar wheat or couscous or rice to serve (I used rice) 
1) Heat the butter and olive oil in a large pan until lightly foaming.

2) Add the onions and cook over a low heat for 8 minutes.

3) Add the wine and leeks and bring to a boil.

4) Start cooking the rice, bulgar wheat or couscous now.
5) Simmer the vegetables for 5 minutes until the leeks are tender.
6) Add the peas and simmer for a further 5 minutes.
7) Add the lettuce and simmer for a further 3 minutes.

8) Stir in the creme fraiche, herbs and seasoning and simmer for a further 3 minutes, until everything is warm.

No comments:

Post a Comment