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Vegetable platter

Recipe from: 1/1/1994 12:00:00 AM
Ingredients 8
Servings 1


  • 1
    small beetroot
  • a few caraway seeds
  • 2
    slices butternut
  • 2
    slices sweet potato
  • 15
    fresh fennel, chopped
  • 1
    handful spinach
  • 1
    baby marrow
  • a pinch of dried marjoram


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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