Veggie ribbons
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Veggie ribbons
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Ribbons of vegetables in a creme fraiche sauce from The Vegetarian Society
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Ingredients
- 2 tbsp Olive oil
- 2 Leeks, wahed well and sliced
- 250g Carrots, peeled and cut with a potato peeler into 4cm ribbons
- 150g Brussels sprouts, peeled and thinly sliced
- 2 large cloves Garlic, crushed
- 2 tbsp Crème fraîche
- 2 tbsp chopped Parsley
Method
1. Heat the oil in a wok or frying pan and stir fry leeks, carrots and sliced brussel sprouts for about 4- 5 minutes until beginning to soften. Add garlic and stir just long enough to heat through. Add crème fraiche and plenty of salt and pepper, or use vegetable stock powder instead. Stir to heat through again. The crème fraiche will make a light sauce.2. Serve hot, sprinkled with lots of chopped parsley.
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