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.
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.