Vegetables in Ginger Orange Sauce Recipe
Ingredients
| Butter | 45 Gram | |
| 2 onions, cut into eighths | ||
| Garlic | 1 Teaspoon, minced | |
| Ginger | 2 Teaspoon, minced | |
| Ground coriander | 1 Teaspoon | |
| Parsnip | 1 Large, peeled | |
| Turnips | 2 Large, peeled | |
| Carrot | 1 Large, peeled | |
| Sweet potato | 1 , cut in to chunks | |
| 6 new potatoes, peeled | ||
| Orange juice | 375 Milliliter | |
| Vegetable stock | 250 Milliliter | |
| 3 teaspoons cornflour blended with 3 tablespoons water | ||
| black pepper | 1 | |
| Leek | 1 , chopped | |
| Snipped chives | 2 Tablespoon | |
| 1 tablespoon finely sliced orange rind | ||
Directions
1. Melt butter in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is soft. Stir in ginger and coriander and cook for 1 minute longer.
2. Add parsnip, turnips, carrot, sweet potato, new potatoes, orange juice and stock. Cover, bring to the boil, then reduce heat and simmer for 25 minutes or until vegetables are tender. Remove vegetables using a slotted spoon and set aside.
3. Stir cornflour mixture into liquid and season to taste with black pepper. Bring to the boil and boil for 5 minutes, or until sauce thickens. Return vegetables to pan, with leek, chives and orange rind. Cook for 5. minutes longer or until heated through.
2. Add parsnip, turnips, carrot, sweet potato, new potatoes, orange juice and stock. Cover, bring to the boil, then reduce heat and simmer for 25 minutes or until vegetables are tender. Remove vegetables using a slotted spoon and set aside.
3. Stir cornflour mixture into liquid and season to taste with black pepper. Bring to the boil and boil for 5 minutes, or until sauce thickens. Return vegetables to pan, with leek, chives and orange rind. Cook for 5. minutes longer or until heated through.
Chef
