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Braised Vegetables with Lemon and Parsley
- Serves
4–6
- Difficulty
Easy
By Rose Elliot
Published 2019
This pretty dish is a favourite in my family. It’s versatile and can be served as a starter, side dish, or as the main course itself, in which case some creamy mashed potato or cooked basmati rice go really well with it. If there’s any left over, it’s good either hot or cold.
Ingredients
- pared zest and juice of
1 4 tbsp 125
Method
Put the pared lemon zest into a large saucepan along with the olive oil, water, parsley stalks, bay leaves and thyme.
Bring to the boil, then add the carrots and simmer for 5 minutes, then add the (bell) peppers and cook for a further 5 minutes.
Add the broccoli and cook for 4 minutes, then add the mangetout (snow peas), button mushrooms and spring onions (scallions) and cook fo
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