Sunday, June 22, 2008

Aromatic Green Casserole

Aromatic Green Casserole
serves 4

75g/3oz sugarsnap peas,
cut into bite-size pieces
75g/3oz Brussels sprouts
75g/3oz broccoli, cut into
bite-size pieces
50g/2oz walnuts, chopped
2 tablespoons vegetable oil
1/2 teaspoon chopped fresh dill
1/4 teaspoon sage
1/2 teaspoon salt
juice of 1/2 lemon
pinch of cayenne pepper

• Steam the beans, Brussels sprouts and broccoli for 8 minutes. Reserving the sprouts and broccoli, combine the beans with the remaining ingredients.
• Transfer to a blender or food processor. Add 50ml/2fl oz water, and purée until smooth.
• Pour the sauce over the vegetables. Serve hot or cold.

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