Recipe courtesy of Laura Calder
Baby Vegetable Jumble
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 133
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 476
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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.