Sautéd Mixed Vegetables
A deliciously warming dish. Try serving with wedges of lemon and a sprig of fresh parsley.

Sautéd Mixed Vegetables
Ingredients
225g small new potatoes
16 baby carrots
450g asparagus, cut into 3cm pieces
120g sugar snap peas, destringed
8 small radishes, halved lengthwise
3 tbsp olive oil
4 spring onions, cut into 2cm pieces
300g baby butter beans
150ml vegetable stock
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1 1/2 tsp. fresh tarragon, chopped

Vegan meal
Serves: 4
Preparation time: 30 minutes
Oven temp: 180C, Gas 7

1 Bring the potatoes to boil in a medium saucepan. reduce heat and simmer for 15 minutes until tender. Drain and allow to cool. Once cooled cut each potato into quarters.

2 Boil the carrots for 2 minutes in a large saucepan before adding asparagus and peas and cook for a further 2 minutes, finally add radishes and cook for 1 minute longer. Drain and plunge into ice cold water.

3 Gently heat the oil in a large saucepan. Add spring onions, butter beans, potatoes and blanched vegetables, stir until they are coated with the oil.

4 Add the vegetable stock, parsley, lemon juice, tarragon and season with salt and pepper to taste. Simmer for 5 minutes before serving.

Nutritional Info
typical amounts per serving
caloies
290Kcal
fat
10g
saturated
g
unsaturated
g
carbohydrates
38g
sugar
0g
fibre
9g
protien
10g
salt
393mg