Autumn Vegetable Medley
2 Medium Leeks
3 Small Parsnips
225g (8oz) Green Beans
Butter
Vegetable Stock
Cream or Milk
Nutmeg
Salt and White Pepper
Peel the parsnips and cut into 1cm (˝ inch) slices.
Parboil the parsnips for 2-3 minutes, remove from the heat, drain and reserve.
Trim the green beans and cut into bite sized pieces.
Parboil for 3-4 minutes or until not quite 'al dente' (too firm to eat, but no longer crisp), remove from the heat, drain and reserve..
Trim the leeks and cut into 1cm (˝ inch) slices, wash well to remove any dirt, but try not to separate them into rings.
Melt a knob of butter in a pan and sauté the leeks over a medium heat for 2-3 minutes, adding a little vegetable stock to prevent them sticking.
Add the parsnips and enough stock to just cover the base of the pan, cook gently for 2-3 minutes.
Add the green beans, season and add a grating of nutmeg.
Cover and simmer gently until the vegetables are cooked to the desired amount.
Remove the cover and increase the and allow any remaining liquid to evaporate.
Remove from the heat and add a little cream or milk, tossing lightly.
Serve immediately.
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