Spring Veg Mix
Spring vegetable medley is a vibrant and flavorful dish, showcasing the freshness of baby carrots, green beans, asparagus, peas, broad beans, and spring cabbage. A brief blanching process helps retain the vegetables' crunch and color, while a touch of butter and sugar enhances their natural flavors. This medley is a delightful side dish that celebrates the bounty of the season.
— Constant Cookbook
Ingredients
- 200g baby carrots with tops, scraped or peeled
- 200g green beans
- 200g asparagus , woody bottoms cut off
- 200g frozen peas
- 200g double-podded broad beans
- 200g/7oz spring or Savoy cabbage , shredded
- small knob of butter
- 2 tsp caster sugar
Instructions
- Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 88 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.1 milligram of sodium
Comments
No comments found.