Baby vegetables

Baby vegetables

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Vegetables are an essential part of our everyday diet. Make the most of seasonal veg with this serving suggestion.

The ingredient of Baby vegetables

  1. 12 small kipfler potatoes, peeled
  2. 1 bunch baby (Dutch) carrots, scrubbed
  3. 3 baby fennel, trimmed and quartered
  4. 1/2 small cauliflower, cut into florets
  5. 6 baby leeks (or 2 regular leeks, quartered)
  6. 150g snow peas
  7. 2 bunches baby beetroot (or 1 bunch regular beetroot, quartered)

The instruction how to make Baby vegetables

  1. Bring potatoes to the boil in a large pan of salted water, then simmer over medium heat for 5 minutes. Add carrots, fennel and cauliflower, return to a simmer and cook for 3 minutes. Add leeks and cook for 3 minutes, then add snow peas and cook for 1 minute or until all vegetables are tender.
  2. Meanwhile, cook beetroot separately in boiling salted water for 10-12 minutes until tender. Cool slightly and peel. Serve vegetables with corned beef (see related recipe).

Nutritions of Baby vegetables

calories: 208.886 calories
calories: 1 grams fat
calories:
calories: 35 grams carbohydrates
calories: 14 grams sugar
calories:
calories: 9 grams protein
calories:
calories: 100.74 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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