Wow, look at these veg, fresh straight from my daughter’s garden. Courgettes, a yellow gold round one not sure of the variety but it looks so bright, baby round carrots, three varieties of beetroot, some kind of kale and wonderful rainbow chard with bright red-pink stalks. Just had to take a photo before I started cooking my dinner.
Rainbow veg with herb butter and egg noodles…….. quick and easy and oh so delicous
Cooked the baby beetroot, skinned and sliced in half
steamed the baby carrots and left whole
sliced up the chard and some kale across in strips
diced the courgettes
chopped up a couple of tomatoes
put the egg noodles in some just boiled water to warm through
sauteed the kale and chard stalks and put in bottom of dish
metled som butter and put in chpped freshsage, thyme and rosemary, then added courgette and tossed slightly till softened
Then add carrots, beetroot and chopped tomatoes.
drain noodles and put on top of kale and chard
Top with rainbow veg, I add a squeeze of lemon, but suppose parmesan would be nice
delicous, fresh and nutrituous.
thank you Kirsty, I know they were grown with love !!