1 L vegetables cut in bite size pieces (asparagus, broccoli, carrots, cauliflower, etc.) 4 cup
5 ml vegetable oil 1 tsp
4 cloves garlic, finely chopped
75 ml mayonnaise 1/3 cup
75 ml milk 1/3 cup
30 ml fresh parsley, chopped 2 tbsp
Prepare vegetables and cook until tender crisp.
In a small saucepan; heat oil. Add garlic; stir and cook until golden brown. Remove from heat; stir in mayonnaise and milk.
In a large serving bowl; mix veggies and garlic cream.
Serves 4