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Mixed Green Vegetables with Herb Butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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 1Place a large pan of salted boiling water over a high heat.
- STEP 2Blanch 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 3Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
- STEP 4To 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 5Serve with the herb butter on the side to melt over the top.
- STEP 6For 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.
