Customers

Serves 4

Ingredients

600g mixed fresh vegetables
50g butter
2 thick slices of brown or white crustless bread
Snipped parsley and thyme to garnish
Freshly ground pepper and salt for seasoning

Method

• Clean the vegetables and cut to the same size
• Cook in a large pan of salted simmering water
• Put in those that take the longest to cook first
• Gradually add others in order of cooking time
• Butter an open dish and lay in the bread cut into cubes
• Drain the vegetables (reserve water) and empty over the bread
• Dot with butter, garnish with herbs, season and serve at once
• If the course is dry add some vegetable stock or store in fridge for later use
  
  Recipe by Sue Turner for distribution by HOPE