Mustard-seed garden vegetables

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 5
Servings 4
Time

Ingredients

  • 750
    g
    mixed baby green vegetables (peas, beans, green asparagus)
  • 4
    baby gem squash
  • 60
    ml
    olive oil
  • 15
    ml
    wholegrain mustard
  • 8
    sprigs mint, plus extra for serving
 

Method

 
Blanch baby green vegetables in boiling water for 1 minute. Drain, then immerse in cold water for a few minutes. Drain. Boil gem squash until tender. Drain, then cut top off and remove flesh and soft pips at centre. Heat oil with mustard in a saucepan. Add green vegetables, squash flesh and mint and toss lightly. Pile into gem squash and serve warm, garnished with mint.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.