Tenderstem, Chantenay and Sprout Sauté
Ingredients
- 250g chantenay carrots
- 250g Brussels sprouts
- 200g Tenderstem broccoli
- 50g butter or 2 tbsp olive oil
- 2 tbsp finely chopped sage
- 100ml vegetable stock
- finely grated zest of 1/2 orange
Method
- 1
Prepare the carrots by trimming the tops and cutting in half if they are thick. The brussel sprouts can be halved or quartered if large and the Tenderstem stalks just need cutting into two or three smaller pieces.
- 2
Place the butter or oil in a large sauté pan or wok over a medium-high heat. Once the butter has melted, add the carrots, sprouts and sage. Sauté for about five minutes before adding the stock.
- 3
Bring to the boil and cook gently for a few minutes. Add the Tenderstem and toss the veg around in the pan for up to five minutes until nicely tender. Stir in the zest, season and serve.
Tenderstem, Chantenay and Sprout Sauté was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 250g chantenay carrots
- 250g Brussels sprouts
- 200g Tenderstem broccoli
- 50g butter or 2 tbsp olive oil
- 2 tbsp finely chopped sage
- 100ml vegetable stock
- finely grated zest of 1/2 orange
- 1
Prepare the carrots by trimming the tops and cutting in half if they are thick. The brussel sprouts can be halved or quartered if large and the Tenderstem stalks just need cutting into two or three smaller pieces.
- 2
Place the butter or oil in a large sauté pan or wok over a medium-high heat. Once the butter has melted, add the carrots, sprouts and sage. Sauté for about five minutes before adding the stock.
- 3
Bring to the boil and cook gently for a few minutes. Add the Tenderstem and toss the veg around in the pan for up to five minutes until nicely tender. Stir in the zest, season and serve.
Tenderstem, Chantenay and Sprout Sauté was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
