Recipe courtesy of Laura Calder
Print
Baby Vegetable Jumble
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 baby carrots
  • 6 radishes, halved
  • 1 cup/about 175 g shelled peas
  • 4 ounces/110 g snow peas
  • 4 ounces/110 asparagus
  • 4 ounces/110 yellow beans
  • 4 ounces/110 baby turnips
  • 2 tablespoons butter
  • Kosher salt and freshly ground black pepper
  • A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...)

Directions

Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain. 

In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.

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