Baked Vegetable Purses Recipe

• 900 gm mixed baby vegetables such as carrots turnips fennel parsnips and button onions
• 50 gm unsalted butter
• 4 clv garlic peeled and crushed
• 90 ml vegetable stock
• 90 ml orange juice
• 1 Tbsp. thin honey
• 1 tsp dry thyme
• 1 x salt and freshly grnd black pepper

1. Cut six 300mm squares of foil.
2. Trim the carrots turnips fennel and parsnips.
3. Peel the onions and halve if necessary.
4. Heat the butter in a frying pan on the boiling plate.
5. Add in slower cooking vegetables such as onion and parsnip and stir fry for about 2 min.
6. Add in the rest of the vegetables and stir fry for a further 1 minute or possibly till beginning to brown.
7. Divide the vegetables proportionately between the squares of foil pulling the edges up to make open purses.
8. Add in the crushed garlic stock orange juice honey and thyme to the frying pan.
9. Bring to the boil and let bubble for 1 to 2 min.
10. Season with salt and pepper to taste.
11. Pour over the vegetables and seal the foil over the purses tightly.
12. Stand the purses on a baking sheet and bake on the grid shelf on the floor of the roasting ovenfor 30 to 40 min till just tender.
13. Serve the vegetables wrapped in the foil so which each guest can open their own purse at the table.
14. This recipe is simple to prepare and baby vegetables look lovely in the little purses.
15. If baby vegetables are unobtainable use ordinarysized ones and shape into batons or possibly cut into bite sized pcs.
16. Serves 6

butter, garlic, vegetable stock, orange juice, thin honey, thyme, salt

Taken from cookeatshare.com/recipes/baked-vegetable-purses-75998 (may not work)