Meatless Monday: Vegetables with whisky sauce

By admin
01 October 2012

Elna Erasmus provided us with this lovely dish for Meatless Monday!

Preparation time: 10 min

Cooking time: 20 min

Serves 4-6

VEGETABLES

500 g cauliflower, broken into florets

500 g baby potatoes, halved

500 g baby carrots

500 g mushrooms

500 g green beans, halved

salt and pepper to taste

60 ml (¼ c) olive oil

SAUCE                

15 ml (1 T) butter

30 ml (2 T) whisky

10 ml (2 t) ground black pepper

500 ml (2 c) fresh cream

Preheat the oven to 180 °C.

VEGETABLES

Arrange the vegetables in a medium-size oven dish, season with salt and pepper and drizzle with olive oil.

Bake for 20 minutes until the vegetables are just done and still crisp.

SAUCE

Meanwhile melt the butter in a saucepan and pour in the whisky. Simmer for a minute.

Lower the heat, add the pepper and cream and simmer for 2-3 minutes until aromatic.

Pour the sauce over the vegetables and serve hot with fresh ciabatta bread or as a side dish.

- Prepared by Carmen Hendricks

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