Spring veg mix
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Spring veg mix

By Sarah Cook

A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage – bursting with goodness

  • Prep:20 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 88
  • fat 2g
  • saturates 1g
  • carbs 11g
  • sugars 7g
  • fibre 9g
  • protein 6g
  • salt 0.1g

Ingredients

  • 200g baby carrots with tops, scraped or peeled
  • 200g green beans
  • 200g asparagus, woody bottoms cut off
  • 200g frozen peas
  • 200g double-podded broad beans
  • 200g/7oz spring or Savoy cabbage, shredded
  • small knob of butter
  • 2 tsp caster sugar

Method

  1. Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.

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