- 8
Ingredients
- 1 large carrot, halved lengthwise and sliced
- 16-24 small cauliflower florets
- 1/3 lb green beans, trimmed
- 1/3 lb snap peas, trimmed
- 1 large red bell pepper, cubed
- 3/4 cup chicken stock
- 2-3 tbsp melted butter
- Salt and freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley or other fresh herb
Preparation
Step 1
Place the sliced carrots in a tall pot and cover with a generous amount of cold water (you'll need the extra water to cook the other vegetables). Bring to a boil and boil for 30 seconds. Add the cauliflower, return to a boil and boil 1 minute. Add the beans, snap peas and peppers, return to a boil, and boil 30 seconds or just until all vegetables are firm/tender.
Drain well, cool the vegetables in ice-cold water and then drain well again.
Arrange the vegetables in a 9 x 13 inch casserole. Pour in the stock, drizzle with melted butter and season with salt and pepper (at this point the casserole could be covered, refrigerated and baked later in the day). Cover and bake in a preheated 350% oven for 20-25 minutes, or until vegetables are heated through. Sprinkle with chopped parsley or other herb and serve.