Aromatic Vegetables

Ingredients

• 1.3 carrots, medium; cubed; blanched
• 2.3 zucchini, medium; cubed; blanched
• 3.250 gram peas, blanched; set aside
• 4.20 snow peas, sliced; blanched; set aside
• 5.100 millilitre cream, reduced until thick
• 6.250 gram butter, divided: some for sautéeing leek, extra for cream sauce
• 7.1 leek, small; sliced; sautéed in butter
• 8.fresh herbs, 1 dessertspoon each of: thyme, chives, basil, chervil, tarragon; chopped; sprinkled generously
• 9.salt, to season
• 10.butter, extra; for sautéeing leek

Method

1. 1.Blanch the vegetables (except the leek) in boiling water and refresh under cold water. Set aside.
2. 2.Reduce the cream until it is just thick. Whisk in the butter. Set aside.
3. 3.Melt a little butter in a pan. Lightly sauté the leek and then add the blanched vegetables.
4. 4.Add the cream/butter sauce. Sprinkle generously with chopped herbs.
5. 5.Season to taste and serve immediately.

Notes

• Card headline: 'The ideal accompaniment to any dish or simply to enjoy it on its own.'
• Card note: 'Serves 4, 6 as a side dish.'
• From the 'Plates' South African cookbook (photocopied page inserted into family collection).