Vegetable platter

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1 serving
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By Food24 November 03 2009
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Ingredients (8)

1.00 beetroot — small
caraway seeds
2.00 butternut — slices
2.00 sweet potatoes — sliced
15.00 ml fennel — fresh, chopped
1.00 spinach
1.00 courgettes
dried marjoram — pinch
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Method:

1. Boil beetroot with caraway seeds in enough water until tender. Peel and quarter.
2. Peel, trim and slice potato and butternut into 1 1/2 cm thick slices. Sprinkle with fennel and steam until tender.
3. Wash the spinach thoroughly and steam until tender.
4. Arrange all the vegetables on a plate and serve hot.



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