Vegetable Platter

A vegetable platter is very colourful and looks attractive on a dinner table . Guests can help themselves to the vegetables they like.

11/2 lbs 700g carrots
11/2 lbs 700g Brussels sprouts
1 lb 450g onions
1 lb 450g courgettes
1/2 lb 225g button mushrooms
2 cauliflowers divided into florets
2 tsp sugar
1 tsp chopped mint
5ozs 150g vegan margarine
salt and pepper
juice of 1/2 a lemon
1 dsp chopped parsley
Young ones leave whole; otherwise quarter. Cover with cold water, add 1/2 tsp salt, 1 tsp sugar and 1/2 ozs 12.5g margarine. Cook until tender. Remove lid and allow water to evaporate. Sprinkle with 1 tsp mint.
Brussels Sprouts
Boil in salt water for 8 minutes until tender.
Drain and toss in 1/2 ozs 12.5g margarine.
Blanch and remove skins. Cook slowly in a covered pan with 1/2 ozs 12.5g margarine and 1 tsp sugar until brown and sticky, about 8 minutes.
Slice thickly and blanch for 1 minute in boiling water. Drain. Cook with 1/2 oz 12.5g margarine in covered pan for 8 minutes until tender.
Cook quickly in 1 oz 25g margarine with a squeeze of lemon juice. Drain on absorbent kitchen paper.
Cook florets in boiling water for 8 minutes. Drain. Turn in 1/2 oz 12.5g melted margarine.

Arrange vegetables in rows on a large hot serving dish.
Melt 1/2 oz 12.5g margarine in a pan until nut-brown. Add lemon juice, salt and pepper and chopped parsley. Pour this mixture hot over all the vegetables.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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