Baby vegetables with fresh cream

INGREDIENTS

1 PUNNET EACH OF:
BABY CARROTS
BABY MARROWS
BABY BUTTERNUT
BABY CORN
BANY POTATOES
SALT, PEPPER, AROMAT AND GARLIC FLAKES

SAUCE

1 X 250ml FRESH CREAM – 1 CUP
2 TBLSP GARLIC BUTTER
½ TSP CRUSHED GREEN CHILLIES
SALT AND PEPPER
¼ CUP SOUR CREAM

METHOD
SEASON VEGETABLES WITH SALT, COURSE BLACK PEPPER, LEMON PEPPER, AROMAT AND GARLIC FLAKES.ADD SOME BUTTER AND COOK WITH VERY LITTLE WATER UNTIL DONE. IN A SHALLOW CASSEROLE, ARRANGE VEGETABLES LENGTHWISE. IF VEGETABLES ARE TOO BIG, CUT IN HALF LENGTHWISE. BOIL SAUCE INGREDIENTS TOGETHER. POUR SAUCE OVER VEGETABLES WITH A SPOON. CUT GREEN DHUNIA FINE AND SPRINKLE OVER. MICROWAVE OR HEAT IN A PRE HEATED OVEN.

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