Poppy-Seed Veggies (*SF)

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Poppy-Seed Veggies

 

 

1 bunch baby carrots

2 bunches asparagus (around 20 - 24 spears)

200 g (7 oz) green beans

40 g (1 1/2 oz) vegan margarine

2 tsp poppy seeds

1 tsp finely grated orange rind

 

 

1. Cut carrots in half lengthwise and trim asparagus and beans.

 

2. Steam vegetables until just tender.

 

3. While veggies are steaming, combine margarine, poppy seeds

and orange rind.

 

4. Place veggies in a warm serving dish and toss with margarine

mixture.

 

 

Serves 6.