Vegetable Platter (26.05.09)

Vegetarian

1 Medium butternut

2 medium sweet potatoes

2 gem squash

3 large carrots

8 baby potatoes

3 sweet corn on the cob

2 cups water

With skin on wash butternut and cut into large chunks. De- seed

With skin on, wash sweet potatoes. Sliced into thick pieces.

Wash and cut squash into quarters and cut into thick slices.

Wash sweetcorn and cut into quarters.

Arrange sweetcorn and potatoes at the bottom of the pot and layer the other vegetables on the top.

Add water and cook on low for 45 minutes or until done.

Arrange in a casserole dish.

1 tsp coarse lemon pepper

1 tsp aromat

1 tsp coarse red chilies

1 tsp ground garlic

3-4 sprigs dried rosemary

½ tsp dry parsley

2 Tbsp brown sugar

1 tsp fine salt

60g butter

3 Tbsp mayonnaise

In a separate sauce pan, simmer spices together until the butter melts.

Pour over the hot vegetables

Cover with foil and bake at 180C for 25 minutes,

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