Braised Vegetables with Lemon and Parsley

Name: Braised Vegetables with Lemon and Parsley
Yield: Serves 4–6
Ingredients: 2–3 thyme sprigs; pared zest and juice of 1 lemon; 125 ml (4 fl oz/½ cup) water; bunch of flat-leaf parsley, stalks and leaves separated; 2 bay leaves; 2 red (bell) peppers, deseeded and cut into chunks; 225 g (8 oz) broccoli, cut into florets; 225 g (8 oz) mangetout (snow peas), halved lengthways; 225 g (8 oz) button mushrooms; 4 large carrots, cut into batons; bunch of spring onions (scallions), trimmed; salt and freshly ground black pepper, to taste; 4 tbsp olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

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 lemon
4 tbsp olive oil
125

Main course
Starter
Side dish
Gluten-free
Vegan

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