The BBC Good Food logo
Braised summer veg

Braised summer veg

By
Rating: 5 out of 5.2 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

A mixture of vibrant broad beans, courgettes, fennel and radishes makes this the perfect three of your five-a-day summer side

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal136
low infat6g
saturates1g
carbs9g
sugars4g
fibre8g
protein7g
salt0.2g
Advertisement

Ingredients

Method

  • STEP 1

    Fill a small saucepan with water and bring to the boil. Tip in the broad beans and cook for 30 secs. Drain, then immediately plunge the beans into a bowl of very cold water. Once cool, drain them and remove the skins.

  • STEP 2

    Heat 1 tbsp oil in a heavy-bottomed sauté pan or skillet and fry the courgettes on a medium-high heat until caramelised. Remove from the pan with a slotted spoon, set aside in a bowl, then repeat with the radishes. Pour in the remaining oil and add the fennel. Cook until caramelised, then turn down the heat.

  • STEP 3

    Add the thyme sprig and chicken stock, and cook for 8-10 mins, basting, until the fennel is tender.

  • STEP 4

    Add the butter to the pan and tip in the courgettes, radishes and broad beans. Coat all the veg in the liquid, then add the lemon juice. Remove the thyme sprig, then scatter over the herbs to serve.

Goes well with

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content