Vegetables Braised in Olive Oil & Lemon Recipe

Ingredients :

Serves 4

• juice and small strip of pared rind of ½ lemon

• 4 tbsp olive oil

• 1 bay leaf

• large sprig of thyme

• 150ml / ¼ pint water

• 4 spring onions, trimmed and finely chopped

• 175g / 6oz baby button mushrooms

• 175g / 6oz broccoli, cut into small florets

• 175g / 6oz cauliflower, cut into small florets

• 1 medium courgette, sliced on the diagonal

• 2 tbsp freshly snipped chives

• salt and freshly ground black pepper

• lemon zest, to garnish

Method :

1. Put the pared lemon rind and juice into a large saucepan. Add the olive oil, bay leaf, thyme and the water. Bring to the boil. Add the spring onions and mushrooms. Top with the broccoli and cauliflower, trying to add them so that the stalks are submerged in the water and the tops are just above it. Cover and simmer for 3 minutes.

2. Scatter the courgettes on top, so that they are steamed rather than boiled. Cook, covered, for a further 3-4 minutes, until all the vegetables are tender. Using a slotted spoon, transfer the vegetables from the liquid into a warmed serving dish. Increase the heat and boil rapidly for 3-4 minutes, or until the liquid is reduced to about 8 tablespoons. Remove the lemon rind, bay leaf and thyme sprig and discard.

3. Stir the chives into the reduced liquid, season to taste with salt and pepper and pour over the vegetables. Sprinkle with lemon zest and serve immediately.

Nutritional Facts per 100g :

energy  72kcals/297kj

protein 2g

carbohydrate 2g

fat 6g

fiber 1.4g

sugar 1.1g

sodium trace

√  cow's milk-free    √  egg-free     √  gluten-free   √  wheat-free    √  nut-free    

√  vegetarian            √  vegan         √  seafood-free