Recipe: Spring vegetable sauté

By JO PRATT FOR MAILONLINE

Updated:


Fresh spring vegetables cooked simply and quickly so the natural flavour and crispness is retained.

Serves 6-8

INGREDIENTS

  • 150g baby carrots
  • 100g baby leeks
  • 100g asparagus spears
  • 100g green beans
  • 200g peas
  • 60g butter
  • 100ml vegetable stock
Fresh spring vegetables, cooked simply and quickly so the natural flavour and crispness is retained

Fresh spring vegetables, cooked simply and quickly so the natural flavour and crispness is retained

METHOD

The vegetables won't need much preparation, just a wash and trim should be fine. If the carrots are quite thick, they might need to be halved lengthways.

Place the butter in a large sauté pan or wok over a medium-high heat.

Once it has melted, add the stock. Bring to the boil and then add the vegetables.

Gently toss or turn around in the pan for up to 5 minutes until they are all nicely tender.

Season with salt and pepper and serve.