|
Ingredients
|
Quantity
|
|
Brussels sprouts
|
100gms
|
|
Baby corn
|
50gms
|
|
Fresh peas
|
50gms
|
|
Mushrooms
|
50gms
|
|
Carrots
|
100gms
|
|
Spring onion bulbs
|
50gms
|
|
Salt
|
|
|
Pepper
|
to taste
|
|
Mustard
|
|
|
Parmesan cheese
|
50gms
|
|
Pesto sauce:
|
|
|
Basil
|
1 bunch
|
|
Garlic
|
a few flakes
|
|
Pine nuts (chilkosas)
|
50gms
|
|
Olive oil
|
50ml
|
Wash, scrape if necessary and prepare vegetables. Break
broccoli into flowerettes, cut Brussels sprouts into quarters. Leave mushrooms,
baby corn and onion bulbs whole. The peas should be shelled and carrots turned.
Parboil in slightly seasoned boiling water. Drain. Prepare sauce. Pound
together in a mortar the basil (about 50gms after stalks are removed). Grind
garlic flakes and pine nuts fine. Add half the cheese grated. When it forms a
thick smooth paste, add olive oil gradually to blend well with the other
ingredients. Add pepper, salt and a pinch of mustard. Mix with prepared
vegetables and place in an oven-proof dish. Top with the remaining shredded
cheese. Bake in a quick oven to form a crust. Serve hot.
