Seasonal Vegetables With Double Cream And Mediterranean Herbs Food

SEASONAL VEGETABLES WITH DOUBLE CREAM AND MEDITERRANEAN HERBS

Steps:

• In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
• In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.

MEDITERRANEAN VEGETABLES IN A CREAMY WHITE WINE SAUCE

Steps:

• In a skillet over medium heat, warm up the olive oil.
• Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
• Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
• Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
• Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
• Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
• Serve over pasta, rice, baked potatoes, chicken or as a side dish.

MEDITERRANEAN ROASTED VEGETABLES WITH HERBS

Steps:

• Preheat oven to 450 degrees.
• Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
• Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
• Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
• Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.