Preparation
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1.
Salt the water and bring it to boil. Add broccoli, cauliflower and carrots and cook until just tender. Drain and cover with olive oil. Add drained asparagus and keep on warm place.
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2.
For sauce: In a smaller pot heat up the oil and add sugar, let it dissolve. Add lemon rind, lemon juice, water and Vegeta Vegetable stock cube. Simmer for 5 minutes.
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3.
Dissolve corn flour in tablespoon of water and add it to the sauce, together with rice milk and mint. Cook another minute and serve.
Serving
Pour the sauce over warm vegetables and serve it as a starter or with cooked fish.
Tip
Pick different vegetables of your choice to please different tastes.
