Vegetable Melange Recipe
Ingredients
| Snow peas | 125 Gram | |
| Baby carrots | 440 Gram | |
| Mushrooms | 125 Gram | |
| Shallots | 4 | |
| Butter | 30 Gram | |
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Butter | 60 Gram |
Directions
Top and tail snow peas; drain carrots, rinse under cold running water, drain again.
Slice mushrooms, chop shallots.
Melt butter in pan, add mushrooms, cook few minutes until softened, remove from pan.
Combine wine vinegar, sugar and extra butter in saucepan, stir until butter has melted and sugar dissolved.
Then simmer gently, uncovered, until liquid has reduced by about half and turned into a caramel-colored glaze.
Combine all vegetables, pour hot glaze over, stir lightly to combine.
Slice mushrooms, chop shallots.
Melt butter in pan, add mushrooms, cook few minutes until softened, remove from pan.
Combine wine vinegar, sugar and extra butter in saucepan, stir until butter has melted and sugar dissolved.
Then simmer gently, uncovered, until liquid has reduced by about half and turned into a caramel-colored glaze.
Combine all vegetables, pour hot glaze over, stir lightly to combine.
Chef
