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Creamed Spring Vegetables Veg HT MC 45mins Serve 4 Hot Vegetarian Vegetables Main Course
Ingredients: 50g/2oz Butter 1 small Onion, sliced 2 Large Spring Onions, thickly sliced 2 Carrots, thickly sliced 300ml/10 fl.oz. Hot Vegetable Stock 1/4 teasp Caster Sugar Salt and Black Pepper 250g/9oz shelled Broad Beans 250g/9oz shelled Peas 1 teasp Cornflour 6 tbsp Double Cream
Instructions
1. 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.
2. 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.
3. Add the peas and continue to cook for 10 minutes or until the vegetables are tender.
4. 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 clears.
5. Stir in the cream and heat through but do not boil. Serve hot.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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