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| Squash, Aubergine, Mushrooms and Beetroot |
Here in Brit land we have a time honoured tradition of a hearty breakfast, often eaten around 11.00am so becoming brunch. Here's what I rustled up over the weekend - the choice of vegetable is pretty open really, on this occasion I added broccoli at the last few minutes, and some tasty beetroot sauce. The whole thing took less than 20 mins to prepare.
Ingredients
Per person (amount is approx - depends on appetite!)
3 chestnut mushrooms - sliced
1 or 2 slices of organic pumpernickle per person
1 small aubergine (or a couple of slices off a large one)
2 slices of butternut squash - 1 cm
2 slices beetroot - half cm
3 broccoli florettes
1 tablespoon cold pressed (virgin) oil
Seasoning
Put oil in heavy frying pan on medium heat
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| Breakfast Fry Up with Beetroot sauce |
Add aubergine, squash and beetroot - saute for about 10 mins, turning once
Place the vegetables in oven when they are soft
Fry pumpernickle 1 min on each side
Add a drizzle of more oil if required at any point.
Put pumpernickle on plate and add broccoli to pan with a little water.
Cover and steam for 3 or 4 mins whilst you arrange the rest of the food on the plate.
Beetroot may be liquidised with a little water, umeboshi and soya sauce to make a smooth condiment
Enjoy
