Prep: 20 mins Cook: 10 mins
A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage - bursting with goodness
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal88
- fat2g
- saturates1g
- carbs11g
- sugars7g
- fibre9g
- protein6g
- salt0.1g
Ingredients
- 200g baby carrot with tops, scraped or peeled
- 200g green bean
- 200g asparagus, woody bottoms cut off
Asparagus
a-spa-ra-gusLabour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 200g frozen pea
- 200g double-podded broad bean
Broad bean
braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 200g/7oz spring or Savoy cabbage, shredded
- small knob of butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 2 tsp caster sugar
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.
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Comments, questions and tips