Greens and New Potatoes (4)

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Why serve one or two vegetables when you can a whole lot of veg. that complement each other nicely –  green vegetables with potatoes added into the mix and raw chopped shallot to add a bit of a bite with lemon butter mixed in. When I say butter I don’t mean the real thing as it contains lactose but there is a good vegan alternative – Earth Balance brand – which I have recently discovered. It is best to cook all the vegetables until just ‘al dente’. This dish goes equally well with meat or fish and would also be a good vegetarian/vegan meal.

8 oz. new potatoes – halved or quartered depending on size of potatoes

8 oz. thin asparagus – cut into 2″ pieces

8 oz. broccoli florets

8 oz. frozen edamame beans

8 oz. peas – fresh if possible, otherwise frozen

1 shallot – finely chopped

Juice of 1 lemon – Meyer variety if possible (less acidic)

1 good tbsp. butter alternative

Salt and freshly ground black pepper

Cook all vegetables individually in the order given, draining each one and placing in a warmed serving dish, then cooking the next vegetable in the retained water, etc, etc. until all the veg. are cooked.

Add the chopped shallot.

Pour over the lemon/butter alternative and mix well until butter alternative is melted.

Season with salt and freshly ground black pepper and serve immediately.

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