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04 January 2013,00:52 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Prepare the vegetables and cook separately in boiling salted water for 3 to 5 minutes until just tender - be careful not to overcook.
  • Drain the vegetables, reserving 250 ml cooking liquid, and arrange on a serving platter. Keep warm.
  • To make the sauce, melt the butter in a heavy frying pan (skillet) and sauté the mushrooms for about 3 minutes until just tender. Stir in the flour, and then gradually add the reserved vegetable liquid.
  • Bring the sauce to the boil, stirring all the time, and add salt and pepper to taste. Stir in the herbs and cream and then the lemon juice and reheat gently.
  • Spoon the sauce over the vegetables and sprinkle with parsley.
  • Serve with slices of black or rye bread.


  • 200 grams green beans
  • 200 grams shelled peas
  • 400 grams cauliflower florets
  • 16 small young carrots
  • 80 grams butter
  • 100 grams mushrooms, sliced
  • 2 tablespoon plain flour
  • Salt and freshly ground pepper
  • 2 tablespoon chopped fresh or
  • 2 teaspoon dried herbs
  • 8 tablespoons single cream
  • 2 tablespoon lemon juice
  • Chopped parsley to garnish

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