Spring veg mix
- Sarah Cook
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Serves 6
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 3.8 out of 5.4 ratingsRate
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A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage - bursting with goodness
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g baby carrot
with tops, scraped or peeled
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200g green bean
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200g asparagus
woody bottoms cut off
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200g frozen pea
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200g double-podded broad bean
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200g/7oz spring or Savoy cabbage
shredded
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small knob of butter
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2 tsp caster sugar
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Nutrition: per serving
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kcal88
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fat2g
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saturates1g
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carbs11g
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sugars7g
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fibre9g
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protein6g
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salt0.1g
low
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Method
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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.
Recipe from Good Food magazine, May 2012
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A star rating of 3.8 out of 5.4 ratings
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