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Baby vegetables
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Enhance your daily meals with seasonal vegetables for optimal nutrition and flavor.
Ingredients:
  • 12 small kipfler potatoes, peeled
  • 1 bunch baby (Dutch) carrots, scrubbed
  • 3 baby fennel, trimmed and quartered
  • 1/2 small cauliflower, cut into florets
  • 6 baby leeks (or 2 regular leeks, quartered)
  • 150g snow peas
  • 2 bunches baby beetroot (or 1 bunch regular beetroot, quartered)
Instructions:
  • Place potatoes in a pot of salted water and bring to a boil. Simmer for 5 minutes. Add carrots, fennel, and cauliflower, return to a simmer, and cook for 3 minutes. Add leeks and cook for another 3 minutes. Finally, add snow peas and cook for 1 more minute until all vegetables are tender.
  • Cook beetroot in a pot of salted boiling water for 10-12 minutes until tender. Drain, let cool slightly, then peel. Serve cooked vegetables alongside corned beef (refer to related recipe).

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