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Ingredients
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200g baby carrot with tops, scraped or peeled
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200g green beans
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200g asparagus , woody bottoms cut off
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200g frozen pea or mange tout
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200g broad beans
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200g spring or Savoy cabbage , shredded
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small knob of butter
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2 tsp caster sugar
You can vary the ingredients according to the season and what is available. I have used, leeks, salad onions, Avoid root crops such as tunips and beetroots. Also I tend to use pre-prepared carrots and similar rather than preparing from the ground.
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Method
- 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.
I serve this usualy with Spring Lamb.. Then any leftovers go into the stock pot together with the lamb bone and anything else I can find.
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