Braised Vegetables with Lemon and Parsley

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.4
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 71.2 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Braised Vegetables with Lemon and Parsley calories by ingredient


Introduction

This is a very useful, not to mention delicious dish, which can be made in advance and re-heated - it just goes on getting better. It's also god cold if there's any left over. It's lovely served with some Bean Meash (see recipe) This is a very useful, not to mention delicious dish, which can be made in advance and re-heated - it just goes on getting better. It's also god cold if there's any left over. It's lovely served with some Bean Meash (see recipe)
Number of Servings: 4

Ingredients

    Pared zest and juice of 1 lemon
    4 tbsp olive oil
    Bunch of flat-leaf parsley
    2 bay leaves
    2 or 3 sprigs of thyme
    4 large carrots, cut into batons
    2 red peppers, seeded and cut into chunks
    225g broccoli, cut into florets
    225g mangetout, halved lengthwise
    Bunch of salad onions, trimmed

Directions

Put the pared lemon zest into a large saucepan with the olive oil, 125ml water, the stalks of the parsley, the bay leaves and the sprigs of thyme.

Bring to the boil, then add the carrots. Simmer for about 5 minutes, to par-cook the carrots, then add the peppers and cook for another 5 minutes.

Add the broccoli and cook for about 4 minutes, until it is beginning to soften, then add the mangetout and salad onions and cook for a further 2 minutes or so, until they're just tender.

Pour in the lemon juice and season with salt and pepper. Just before serving, remove the bay leaves, chop the remaining parsley and stir in.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TAKING-CONTROL.