Braised Spring Vegetables (serves 4)

Braised Spring Vegetables (serves 4)

This mixture of veg. is bright and colorful and will go well with my spring lamb for Easter. The key thing is not to overcook the veg and to figure out which to add in what order. First into the veg. broth go the carrots thinly sliced, followed by snowpeas/mangetout, then asparagus tips and zucchini/courgettes and lastly peas and sweetcorn (I used frozen but fresh would be lovely). The whole process takes 10 minutes or so.

1 large carrot – thinly sliced

Good handful of snowpeas – topped and tailed

8 oz baby asparagus – but just use the tips

1 zucchini – sliced and then cut into chunks

1/2 cup frozen peas

1/2 cup frozen sweetcorn

1 cup veg. broth

Salt and freshly ground black pepper

Pour broth into skillet and when boiling add carrots. Turn down heat so carrots are simmering and cook for 5 minutes.

Add snowpeas and cook for a couple of minutes.

Add rest of ingredients and cook for a couple more minutes until just tender.

Season and serve.

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