Seasons: baby veg in leek pecan sauce

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Baby Vegetables in a Leek and Pecan Nut Sauce

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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1 pound new potatoes

7 ounces baby carrots

7 ounces baby turnips

5 ounces baby sweetcorn

5 ounces leeks -- trimmed, chopped

1 1/2 tablespoons olive oil

2 ounces pecan nuts

1 teaspoon mustard powder

1 teaspoon coarse-grain prepared mustard

1 cup soya milk

1 teaspoon dried thyme

1/2 teaspoon vegetable bouillon powder

 

Steam the potatoes and baby vegetables for 15 minutes until tender. Saute the

leeks in the olive oil for a few minutes, then place in a blender with all the

other ingredients and whizz until smooth. Gently heat through and serve with the

vegetables.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 110 Calories; 4g Fat (29.5% calories from

fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0