Sunday Lunch Vegetables

Ingredients

• 160g X Roast Potatoes
• 75g X Carrots
• 75g X Honey Roast Parsnips
• 45g X Leeks
• 25g x Peas
• 45g x Savoy Cabbage
• 30g X Bechamel
• 10g X Grated Cheese
• 1g X Black Pepper
• 1g X Sea Salt
• 1g X Rosemary
• 1g X Thyme
• 10g X Butter

Pre-Stage

1. 1 1. Slice then sauté the leeks, mix with the bechamel and top with cheese.
2. 2 Oven bake, then chill for service
3. 3 2. Prep carrots and cabbage, then blanch.
4. 4 3. Season the roast potatoes and add rosemary, season the carrots with
5. 5 thyme and roast along with the parsnips in the oven

Method

1. 1 1. Reheat the potatoes, parsnips & carrots in the oven
2. 2 2. Reheat the peas, savoy cabbage in a pan with butter
3. 3 3. Microwave the creamed leeks
4. 4 4. Serve as shown