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.
Warming rainbow glazed vegetables
Ingredients
6
servings
-
- 200 g
- 250 g
- 1 tbsp
- 1 tbsp
- 100 ml
- 200 g
- 100 g
- 10 g
- 15 g
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Preparation
Place a large lidded frying pan over a medium heat and add the oil. Slice the carrots and radishes forbite in half and add to the pan, then add the sugar to givesweetness, and stir-fry the vegetables for 5 minutes.
Pour in the stock forwarmth 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 for a lovely zingand butter to the pan and toss to evenly coat the vegetables in the butter and herbs.
