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750g cauliflower |
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cut into florets |
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boil or steam until just tender |
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stir-fry 3 minutes |
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1kg butternut pumpkin |
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cut into chunks |
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30g butter |
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Cook until soft |
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1 onion |
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chop coarsely |
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375g green beans |
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Add, cover, cook 3 minutes or until beans are bright green |
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1 chicken stock cube |
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2 cloves garlic |
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crush |
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3/4 cup water |
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Add, cover, cook 5 minutes |
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1/3 cup parmesan cheese |
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grated |
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Serve sprinkled with cheese |
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