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Jardinière of mixed vegetables

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serve: 4 people

Ingredients

  • 1 red pepper, seeded and cut into short strips
  • 1 small red onion, thinly sliced
  • 2 ActiFry spoons 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 ActiFry spoon light soy sauce
  • A few drops of Tabasco sauce (optional)
  • 1/2 ActiFry spoon cornflour
  • Chopped fresh parsley or finely chopped spring onions, to garnish (optional)

Preparation

Place the pepper and onion in the ActiFry pan. Drizzle the oil over the vegetables and cook for 5 minutes. 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. 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. Garnish with chopped parsley or spring onions and serve with fresh crusty bread or cooked rice or noodles.

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