Classic Buttered Vegetables

Ingredients

• 250 g baby carrots
• 4 Spring Onions
• 400 g green asparagus
• 250 g Sugar snap peas
• 250 g peas
• 2 tbsp butter
• Salt
• white pepper
• 150 ml Vegetable broth
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, trim the carrots and leave a bit of green. Wash, trim and cut the spring onions in half or thirds. Peel the lower third of the asparagus and halve the stalks lengthwise. Wash, trim the sugar snap peas and optionally cut them diagonally once. Toss the carrots with the asparagus in hot butter for 1–2 minutes, season with salt and pepper, and add a splash of broth.

2. 2.

   Add the spring onions, sugar snap peas and peas, season again, and steam gently for another 4–5 minutes. Add more broth if needed. Finally stir in the parsley, taste, and serve.