Spring veg mix
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage - bursting with goodness
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 88 | |
| fat | 2g | |
| saturates | 1g | |
| carbs | 11g | |
| sugars | 7g | |
| fibre | 9g | |
| protein | 6g | |
| low in | salt | 0.1g |
Ingredients
- 200g baby carrot with tops, scraped or peeled
- 200g green bean
- 200g asparagus , woody bottoms cut off
- 200g frozen pea
- 200g double-podded broad bean
- 200g/7oz spring or Savoy cabbage , shredded
- small knob of butter
- 2 tsp caster sugar
Method
- STEP 1
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.
Goes well with
Recipe from Good Food magazine, May 2012
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