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Mixed Green Vegetables with Herb Butter

By danthemaneats (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A classical light spring dish with a fresh butter accompaniment to melt over the top.
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Ingredients

  • 300g Frozen Peas
  • 300g Frozen Broad Beans
  • 150g Snow Peas, roughly sliced
  • 6 Spring Onions, sliced
  • 60g Bag of Rocket
  • 1 tbsp Olive Oil
  • Large Knob of Butter

Herb Butter

  • 300g Frozen Peas
  • 300g Frozen Broad Beans
  • 150g Snow Peas, roughly sliced
  • 6 Spring Onions, sliced
  • 60g Bag of Rocket
  • 1 tbsp Olive Oil
  • Large Knob of Butter
  • 150g Salted Butter, softened
  • 1 Shallot, finely diced
  • 1/4 Cup Finely Chopped Basil
  • 1/4 Cup Finely Chopped Mint

Method

  • STEP 1
    Place a large pan of salted boiling water over a high heat.
  • STEP 2
    Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
  • STEP 3
    Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
  • STEP 4
    To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
  • STEP 5
    Serve with the herb butter on the side to melt over the top.
  • STEP 6
    For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.
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