Braised Vegetables with Lemon and Parsley

****** not tested yet**********

from "New Vegetarian Cooking" by Rose Elliot; p. 31

Ingredients:

  • pared rind and juice of 1 lemon
  • 4 T olive oil
  • bunch of flat-leaf Parsley
  • 2 bay leaves
  • 2 or 3 sprigs of thyme
  • 4 large carrots, cut into sticks
  • 2 red bell  peppers, seeded and cut into chunks
  • 2 cups (225 g) broccoli, cut into florets
  • 2 cups (225 g) snow peas, halved lengthwise
  • bunch of green onions (scallions), trimmed and sliced
  • salt and freshly ground black pepper

Directions:

  1. Put the pared lemon rind into a large saucepan with the olive oil, 1/2 c. water, the stalks of the parsley, bay leaves, and sprigs of thyme.
  2. Bring to a boil, then add the carrots.  Simmer for about 5 minutes, to blanch the carrots, then add the peppers and cook for a further 5 minutes.
  3. Add the broccoli and cook for about 4 minutes, until it is beginning to soften, then add the snow peas and green onions, and cook for a further 2 minutes or so, until they are just tender.
  4. Add the lemon juice and season with salt and pepper.  Just before serving, discard the bay leaves, then chop the parsley leaves and stir them in.