Beetcarratoes in honey with provence herbs (LID)

This is my own experiment of an LID meal.  Beetcaratoes stands for beetroot, carrots and potatoes.

1 medium beetroot

1 carrot

1 medium potato

1 tbsp honey

1 tsp balsalmic vinegar

onion

garlic

canola/olive oil

provence herb

chili optional

rock salt to taste

Procedure:

1.  Chop the veggies.
2.  Fry the potatoes.
3.  Heat separate oil and saute garlic and onion.
4.  Add provence herbs as much as you want.
5.  Stir in the honey for two minute
6.  Stir in the balsalmic for two minutes
5.  Add carrots and beetroot.
6.  Add fried potatoes
7.  sprinkle chili as desired

Beetcarratoes

Lhie's 3-veg in balsalmic tomatoes

Ingredients:

3 vegetables:

asparagus

baby corn

okra or lady finger

2 tbps balsalmic vinegar

2 tbsp extra virgin olive oil

minced garlic

tomatoes - cherry or grape tomatoes

salt and pepper  to taste (i do not use salt and pepper  but instead i use tarragon or any herbs)

Procedure:

1.  Cook the 3 vegetables in boiling water for two minutes.

2.  Heat olive oil in medium heat.

3.  Fry garlic.

4.  Add tomatoes.

5.  Add balsalmic vinegar.

6.  Simmer for three minutes.

7.  Add salt and pepper if desired.

8.  Add the three vegetables.