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Cook Out | Veggies in creamy delight

Chef Elam Rana of Lodi—The Garden Restaurant, New Delhi, whips up a Mediterranean delicacy
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First Published: Sun, Sep 23 2012. 08 18 PM IST

Exotic vegetables simmered in creamy paprika and tarragon sauce
Serves 2
Ingredients
1 red pepper, sliced
1 yellow pepper, sliced
20g fresh mushroom, sliced
5-6 fresh asparagus tips
50g zucchini, sliced
50g broccoli, florets
1 tsp garlic, chopped
1 tsp tarragon
1 tbsp olive oil
1 tsp sweet paprika
1/2 cup fresh cream
A handful of parsley to garnish
Salt and pepper to taste
Method
Heat olive oil in a heavy-bottomed pan. Add garlic, paprika and tarragon. Stir for a few minutes until they crackle slightly. Now add the red and yellow pepper, mushroom, asparagus, zucchini and broccoli. Season the mixture with salt and pepper. Then add some fresh cream and let it simmer for 5 minutes. By now the vegetables should be tender. Take off the flame and garnish with chopped parsley. Serve with couscous or onion pilaf.
shreya.r@livemint.com
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First Published: Sun, Sep 23 2012. 08 18 PM IST
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