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1
Cut six 300mm squares of foil.
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2
Trim the carrots turnips fennel and parsnips.
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3
Peel the onions and halve if necessary.
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4
Heat the butter in a frying pan on the boiling plate.
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5
Add in slower cooking vegetables such as onion and parsnip and stir fry for about 2 min.
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6
Add in the rest of the vegetables and stir fry for a further 1 minute or possibly till beginning to brown.
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7
Divide the vegetables proportionately between the squares of foil pulling the edges up to make open purses.
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8
Add in the crushed garlic stock orange juice honey and thyme to the frying pan.
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9
Bring to the boil and let bubble for 1 to 2 min.
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10
Season with salt and pepper to taste.
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11
Pour over the vegetables and seal the foil over the purses tightly.
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12
Stand the purses on a baking sheet and bake on the grid shelf on the floor of the roasting ovenfor 30 to 40 min till just tender.
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13
Serve the vegetables wrapped in the foil so which each guest can open their own purse at the table.
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14
This recipe is simple to prepare and baby vegetables look lovely in the little purses.
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15
If baby vegetables are unobtainable use ordinarysized ones and shape into batons or possibly cut into bite sized pcs.
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16
Serves 6
