Ingredients

• 6 baby carrots, cut into julienne
• 2 kohlrabi, cut into julienne
• 150ml / ¼ pint boiling water
• ½ lemon, juice and rind
• 1 tablespoon honey
• 2cm / ¾in piece fresh ginger
• 1 green pepper, cut into four rings

Method

1. Cut the baby carrots and kohlrabi into julienne strips.
2. Place the julienned vegetables in a pan with 150ml/¼ pint of boiling water.
3. Add the juice and rind of half a lemon, one tablespoon of honey and a 2cm/¾in piece of fresh ginger.
4. Cook until tender.
5. Cut a green pepper into four rings and use the rings to hold bundles of the cooked vegetables for serving.