Spring Vegetable Bowl 3 ½ oz (100 g) new carrots 3 ½ oz (100 g) asparagus 3 ½ oz (100 g) cauliflower florets 3 ½ oz (100 g) spring onions 1 clove garlic 1 tablespoon vegetable stock 10 fl oz (300ml) unsalted vegetable stock 5 oz ( 150 g) porridge oats 1 tablespoon chopped spring herbs
Peel the vegetables and cut into small pieces. Finely chop the spring onions and garlic. Heat the oil and sauté, then add the vegetable stock and simmer, covered, for 10 minutes on a medium heat. Add the porridge oats and cook for a few minutes. Take off the stove and allow to cool, then stir in the spring herbs.
Serve in portions, lukewarm or cold.
*** จากหนังสือ Cooking for you dog By Ingeborg Pils ***
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