Mélange of spring vegetables

Fairlady
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (20)

45.00 ml olive oil
4.00 tomatoes — peeled and chopped
5.00 garlic — cloves, crushed
3.00 onions — medium, quartered
5.00 ml fresh tarragon
5.00 ml mustard — powder
5.00 ml salt
freshly ground black pepper
125.00 ml wine — dry white
125.00 ml water
425.00 g lima beans
425.00 g butter beans
6.00 yellow patty pans
6.00 baby carrots
6.00 tomatoes — peeled, quartered
sugar
12.00 mushrooms — white, sliced
4.00 courgettes — sliced
100.00 g green beans
parmesan cheese — grated
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Method:

Heat oil in a large flameproof casserole dish on top of stove.
When just hot, add chopped tomatoes and fry lightly. Add garlic, onions, tarragon, mustard powder and seasoning. Stir in wine and water and cook gently for about 5 minutes.
Add beans, cover casserole lightly and bake in oven preheated to 180 ºC for about 30 minutes, then add patty pans, carrots and quartered tomatoes (with a sprinkling of sugar). Season if necessary.
Cover and bake for 15 to 20 minutes. Finally add mushrooms, baby marrows and green beans.
Cook for a further 10 to 15 minutes, sprinkle with cheese and serve on heated plates.



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