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Vegetables - Mixed, and twice cooked

A ideal way of cooking vegetables if you need to get ahead, for any reason. Each person can be served their own sealed parcel.

Brussel sprouts, carrots, parsnips and turnips are ideal for this easy method of serving hot vegetables. It is essential that the vegetables are cut into the same sized pieces.

A chip basket, or something similar is handy for the initial cooking - which is done in boiling water.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

Brussel sprouts, carrots, parsnips and turnips are ideal for this easy method of serving hot vegetables. It is essential that the vegetables are cut into the same sized pieces.

A chip basket, or something similar is handy for the initial cooking – which is done in boiling water.

Equipment: a dipping basket; a saucepan big enough for you to immerse the basket; a deep roasting tin; a big piece of foil for each person.

Method

1. Lay the foil pieces down, shiny-side down, as lightly butter the top 'matt' side - set aside.

2. Bring a big saucepan of lightly-salted water to the boil.

3. Immerse each type of vegetable separately in the boiling water for about 4 minutes, then immediately lift them out and refresh them under very good water - this will set the fresh colour.

4. Share the vegetables between the foil pieces, and loosely screw-up the tops to seal.

5. Put them in the fridge, until ready to finish the meal.

6. Heat the oven to 180º/350º/Gas 4.

7. Put a little boiling water in the bottom of a roasting tray, then add your individual parcels.

8. Place this tray in the oven, then cook for 20 minutes.

Serve each person with an individual opened foil parcel.


Variations:

Sprouts, by themselves, are good with a little bacon fat poured into the foil, and perhaps a few chips of crisply-fried streaky bacon.

Carrots, with finely-chopped preserved ginger.

Parsnips, with freshly grated nutmeg.

Turnips, with creamed horseradish.

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