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Ingredients
| 200 g g | chantenay carrots
chantenay carrot (trimmed) | ||
| 250 g g | radishes
radish (trimmed) | ||
| 1 tbsp tbsp | olive oil olive oil | ||
| 1 tbsp tbsp | icing sugar icing sugar | ||
| 100 ml ml | vegetable stock vegetable stock | ||
| 200 g g | broccoli
broccoli (stems and florets halved) | ||
| 100 g g | frozen peas frozen peas | ||
| 10 g g | mint
mint (finely chopped) | ||
| 15 g g | butter
butter (chopped into small pieces) |
Rainbow glazed vegetables
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25 min
(53)
Method
These buttered vegetables are a delicious side dish that will look great too, thanks to the vibrant contrasting colours. Serve in a bowl in the centre of the table for a special Sunday lunch.
- Place a large lidded frying pan over a medium heat and add the oil. Slice the carrots and radishes in half and add to the pan, then add the sugar and stir-fry the vegetables for 5 minutes.
- Pour in the stock and bring up to a simmer. Cover the pan with the lid and cook for 3 minutes.
- Add the broccoli and peas to the pan, replace the lid and cook for 2 minutes, stirring occasionally.
- Remove the lid and cook for a further 1-2 minutes, or until all the stock has absorbed.
- Add the mint and butter to the pan and toss to evenly coat the vegetables in the butter and herbs.
