49
Jardinière of
mixed vegetables
Ingredients
In a small bowl, blend the cornflour with a little cold water, then stir this mixture
into the vegetables in the ActiFry. Add the remaining hot stock, if desired. Cook
for 5 minutes or until the sauce is thickened slightly.
Add 150 ml (1/4 pint) of the stock, then add all the remaining ingredients
except the cornflour and garnish. Cook for 15 minutes. Stop the ActiFry once
or twice during cooking and stir the mixture using a wooden spoon or spatula.
• 1 red pepper, seeded and cut
into short strips
• 1 small red onion, thinly sliced
• 2 light olive oil
• About 225 ml (8 fl oz) hot
vegetable stock
• 200 g (7 oz) new, baby or small
carrots, cut into thin slices
crossways, or cut into thin short
sticks
• 410 g can baby sweetcorn,
drained and left whole or
chopped
• 100 g (31/2 oz) chestnut
mushrooms, sliced
• 225 g can bamboo shoots,
drained
• 2-3 cloves garlic, finely chopped
• 4-6 cardamom pods, seeds
removed and lightly crushed, or
to taste
• 1 light soy sauce
• A few drops of Tabasco sauce
(optional)
• 1/2 cornflour
• Chopped fresh parsley or finely
chopped spring onions, to
garnish (optional)
Place the pepper and onion in the ActiFry pan. Drizzle the oil over the
vegetables and cook for 5 minutes.
1
2
3
Garnish with chopped parsley or spring onions and serve with fresh crusty bread
or cooked rice or noodles.
4
• Serves: 4
• Preparation - 15min
• Cooking - 25min
Variations
• Use a small handful of dried mushrooms (rehydrated) in place of the fresh
mushrooms.
Nutrition notes
Low in saturated fat.
Nutrition information per serving
259 kcal / 1090 kJ
• Protein: 7 g
• Fat: 9 g
• Saturated fat: 1 g
• Carbohydrate: 41 g
• Fibre: 5 g
• Salt: 1.8 g
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