Patties & avonnaise sauce with roast spring vegetables | Dinner Twist
Delicious rosemary patties topped with a creamy avocado sauce and a side of roasted vegetables. A twist on your traditional béarnaise sauce!
Ingredients
- Baby potatoes 800g
- Brussels sprouts 300g
- Baby carrots 1 bunch
- rosemary 1 sprig
- Spring onions 1/2 bunch
- Rosemary patties 4-pack
- avocado 1
- oil (for cooking + olive)
- salt
- pepper
- red wine vinegar
- dried tarragon
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