Wednesday, 10 July 2013

Baked Vegetables

I've only briefly shared how to whip up the baked vegetables, so here's a detailed one. Enjoy!

Rinse and cut up all your favourite veggies prior to starting out. I normally go for crunchy veggies like carrots, cauliflower, French beans or snow peas. I also find broccoli and potatoes taste great too when baked. So potatoes are wedged or thinly sliced if you prefer.

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Depending on how much veggies you intend to bake, sautée blended garlic and salted butter till fragrant. My garlic are blended because my children don't really fancy the obvious taste or crunch of it in their meals. Hubs and I don't mind.

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Once fragrant, (don't wait till it turns brown) throw in the crunchier or thicker veggies first in my case it was the potatoes and carrots. Enough for them to be like half cooked during quick stir-fry. 

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Then, add in the rest of the veggies in. I added young corn, red pepper and capsicum in this one too.

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Add a few dashes of the spices, and also chicken stock. Can be home made or store-bought.

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Give all of the veggies a good stir and pop them all in the oven to bake.

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If making the baked fish to serve together with this baked veg...

Butter Rice & Baked Fish *Part 1*

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....... can use the butter left on tray from baking the fish to bake the veggies immediately without stir frying. Prior to baking, just toss up the veggies with spices & chicken stock in a big bowl, pour out the butter from the tray after the fish is baked, give the veggies a good stir and line the them up in the oven to bake straight away. You may need to move the veggies about in btwn baking if you skip the mix-it-all-up method above, to even the spread of butter.

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Dish up on its own or around your nicely baked fish. Serve hot and fresh from the oven.


    
   

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