PREPARE-AHEAD DINNER PARTY VEGETABLES RECIPE
This is my absolute favourite way to serve vegetables, particularly for a dinner party or if entertaining a crowd. Although it may seem a little laborious it is well worth the effort. I think one of the most demanding elements of a dinner party is ensuring everything is ready at the same time. This particular dish means you can serve up a large bowl of mixed vegetables, all regenerated at the same time and using only one saucepan – revolutionary! Pay special attention to the ‘ blanch & refresh processes. * 2 carrots, sliced in asymmetric shapes
* 1 parsnip, diced
* turnip, diced
* 1 small head broccoli, broken into spears
* 1 small head cauliflower, broken into florets * 4oz/110g frozen peas * 2oz/50g garlic butter * Salt & Freshly-ground black pepper
Garlic & Herb Butter:
* 4oz/110g softened butter * 3 cloves garlic-crushed * 1 tablespoon chopped fresh parley
METHOD
* Blanch and refresh the carrots,
parsnips, turnip, broccoli andcauliflower (separately).
* Make sure the vegetables are well dried off.
* When ready to serve the vegetables heat a large pot with the garlic butter.
* Add in the blanched and refreshed vegetables together with the frozen peas and sauté gently for 6-7 minutes until piping hot.
* Season lightly, and as required, and transfer to a large serving bowl.
* Serve immediately.
* In a small bowl combine the softened butter with the garlic and chopped parsley.
* Store in the fridge until
required.
Edward’s Top Tips:
· To blanch and refresh: This is a process by which you cook the vegetables as normal in boiling water and, just as they are cooked, then run them under ice cold water until they have cooled completely. Strain off the cold water and pat dry with some kitchen paper.
At this stage, you could keep the vegetables in the fridge for up to twenty-four hours.
· Try to be very clever when blanching and refreshing the vegetables. For example, the carrots & turnips would take a similar time to cook so they could be cooked and cooled together, as could the broccoli & cauliflower.