Hello, and welcome back, Mother’s Day is fast approaching, so we should probably talk about that.
BIG QUESTION: Will you be feeding your mom, mother-in-law, wife, or all three? Hopefully they all have similar palates.
I am going to share a Veggie Plater with you all that is perfect for a Mother's Day Dinner.
I love to serve a lot of interesting vegetables at a dinner party, but don't want to be cooking them at the last minute. So I always get a platter cooked and ready to reheat at the last minute, just as they do in restaurants.
Ingredients: Serves 10
350g baby carrots scrubbed and cut in half lengthways with green tops.
12 oz butter, melted, plus extra for greasing the dish.
450 g red cabbage, finely shredded.
4 tablespoons brown sugar.
4 tablespoons white wine vinegar.
350 g frozen petit pois.
1.- Bring a large pan of salted water to the boil. Add the carrots to the pan and cook for 6 minutes or until just tender wher pierced with a knife. Drain then refresh with cold water to stop the cooking process. Return to the pan and toss with half the melted butter so that it coast the hot vegetables.
2.- Heat the remaining melted butter in a large saucepan, add the cabbage, sugar and vinegar. Stir over a low heat, cover and simmer for 30 minutes until tender. Season to taste then leave to cool.
3.- Cook the petit pois in a pan of boiling water for 2 minutes. Drain, cover with cold water and drain again.
4.- Butter a large, flat ovenproof dish. Arrange the vegetables in three rows and season with salt and pepper. Cover with a piece of buttered foil and chill until ready to reheat.
5.- To reheat, preheat 392 F/428 F. Cook covered in foil, for 25 minutes, checking them after 20 minutes, until all the vegetables are steaming hot.
Happy Mother's Day to all mothers in the world!