Serve this delicious Vegetable Mix with fried egg and beetroots for a nutritious lunch or supper.
2 oz. butter
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
2 oz. mushrooms, wiped clean and chopped
4 medium-sized potatoes, peeled and finely chopped
4 medium-sized carrots, scraped and finely chopped
4 oz. green beans, trimmed and chopped
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
In a large frying-pan, melt half the butter over moderate heat. When the foam subsides, add the onions, garlic and mushrooms and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. With a slotted spoon, transfer the onion and mushroom mixture to a plate and set aside.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the potatoes, carrots and beans and cook, stirring occasionally, for 12 minutes.
Return the onion and mushroom mix-ture to the pan and stir in the salt, pepper and cayenne. Reduce the heat to low and simmer the mixture, stirring occasionally, for 5 minutes or until the vegetables are cooked.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once, Vegetable