17
HONEY CARROTS
Serves 4
500 g carrots, sliced lengthwise
60
g
butter
1 tablespoon honey
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 8 minutes on MEDIUM HIGH (70%). Stir halfway through
cooking.
3. Stand coved for 3 minutes before serving.
4. Sprinkle with sesame seeds.
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into fl orets
100 g zucchini, sliced
1. Arrange vegetables in a microwave safe shallow casserole dish with the harder
vegetables positioned around the outside and the softer vegetables in the
centre.
2. Cover with lid or plastic wrap.
3. Cook for 7 minutes on HIGH (100%).
4. Stand covered for 3 minutes, before serving.
VEGETABLES
1 teaspoon garlic, crushed
1 teaspoon sesame seeds
POTATO, AVOCADO AND ONION SALAD
Serves 6
1 kg small potatoes
1 large onion, cut in half then sliced
1 tablespoon caster sugar
20
g
butter
½ cup mayonnaise
1. Cut unpeeled potatoes in half. Place in a large microwave safe glass dish and
cover with cold water. Cook, covered with a lid, for 23 minutes on HIGH (100%).
(potatoes should be tender but holding their shape) Drain.
2. Place onion, caster sugar and butter in a microwave safe glass dish. Cook for 5
minutes on 60%, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss on onions and avocado, sprinkle with chives.
150ml sour cream
black pepper
1 large avocado, cubed
chives, for garnish
HONEY GINGERED VEGETABLES
Serves 6
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1 tablespoon sesame seeds
1. In a large microwave safe glass bowl, add ginger, honey, soy sauce and lemon
juice stir and cook for 1 minute on HIGH (100%).
2. Add pumpkin and cook covered 6 minutes on MEDIUM HIGH (70%), until just
tender.
3. Stir in beans and zucchini, cook covered for a further 6 minutes on MEDIUM HIGH
(70%).
4. Spoon onto a serving plate, Sprinkle with sesame seeds.
