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PrintRAINBOW OF SEASONAL VEGETABLES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the margarine with the herbs and season well.
- Place the courgette, leek, carrot, beans and celery in a steamer and season well.
- Cover and steam over boiling water for 3 to 5 minutes.
- Add the watercress and steam for 1 minute.
- Turn on to a warmed serving dish and dot with the herb mixture.
INGREDIENTS
- 100 grams margarine
- 2 tablespoon chopped fresh herbs
- Salt
- Freshly ground black pepper
- 8 courgettes cut in half lengthwise
- 4 leeks, trimmed, washed, and thickly sliced
- 4 large carrots, peeled and cut into thick matchsticks
- 200 grams French beans, topped and tailed
- 8 celery stalks, cut into thick matchsticks
- Small bunch watercress, washed
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