Velvet Veggie Medley

RECIPE

Vegetables:Baby marrowBaby corn spearsBaby carrotsBaby gem squashSweet potatoButternutPatty pansSlices of red onion
Seasoning:SaltAromat (a South African Spice)Black pepperWhite pepperCinnamon powderBrown sugar
Sauce:125g butter1 teaspoon crushed garlic1 teaspoon Whisked Away Garlic & Parsley ButterA squeeze of lemon juice½ cup mayonnaise250ml fresh cream
Method■ Steam the vegetablesIf time allows, steam each vegetable separately in water until just tender.
TIP: When steaming or boiling green vegetables, add a small pinch of bicarbonate of soda to help preserve their vibrant colour.
■ Assemble the dishLayer the steamed vegetables in a casserole dish.
■ SeasonMix all the seasoning ingredients in a small bowl. Adjust quantities to taste.Sprinkle the seasoning mixture evenly over the vegetables.
■ Prepare the sauceIn a saucepan, melt the butter. Add the crushed garlic and Whisked Away Garlic & Parsley Butter, and sauté briefly until fragrant.Stir in the lemon juice, mayonnaise, and fresh cream.Bring to a gentle boil, stirring continuously until the sauce is smooth and well combined.
■ Pour and servePour the warm sauce over the vegetables. Garnish as desired ( maybe with fresh herbs, grated cheese, or a sprinkle of chilli flakes).Serve warm.
Perfectly paired with a tender leg of lamb roast for a hearty, comforting meal.

POSTED ON

08 Jul 2025

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