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	Podcast:		Recipe for the day
	Episode:		Vegetable medley
	Category:		Arts
	Duration:		00:14:45
	Publish Date:		2018-05-30 12:54:15
	Description:		Vegetable Medley We have our daughter in law from America with us - she's lovely! This is a brilliant meal for anyone who loves vegetables, and can be vegetarian if you like. This is a brilliant recipe for adding to chicken or fish or more or less any thing. You can use any number of vegetables - not just summer veg. You need 400 ml of good vegetables stock 50 ml white wine 250 g baby carrots 150 g fresh peas 250 g baby turnips Small cauliflower - break into florets About 100 g baby leeks cut in to 4 100 g mushrooms Heat the stock and wine and simmer then add the vegetables except the mushrooms. Simmer until they are tender. Generously butter an oven dish - adding the vegetables. Fry the mushrooms in some butter with garlic and thyme. Add these to the vegetables. Make a sauce with the stock Mix 50 g butter and add 3 tablespoons of flour and 1/2 teaspoon of English mustard. Use this to thicken the simmering stock, whisking until smooth Add a tablespoon of double cream Pour over the vegetables Sprinkle the top with 30 g fresh breadcrumbs You can sprinkle with Cheddar if you like Grill until it bubbles on the top, or you can put in an oven at 190ºC, 375ºF, Gas 5
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