Best Special Spring Vegetable Mix Recipes

SPRING VEG MIX

Spring veg mix image

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

Provided by Sarah Cook

Time 30m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 88 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

MIXED SPRING VEGETABLES

Mixed Spring Vegetables image

Categories Side Steam Easter Vegetarian High Fiber Low/No Sugar Green Bean Carrot Turnip Squash Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

3/4 pound (about 30) baby carrots, trimmed and peeled
3/4 pound (about 24) baby turnips, trimmed, or 1 pound turnips, peeled and cut into 1-inch pieces
3/4 pound haricots verts (thin green beans), trimmed
3/4 pound (about 30) baby pattypan squash,* trimmed
1/2 stick (1/4 cup) unsalted butter
2 tablespoons minced fresh chives, or to taste

Steps:

In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender,and transfer them to a large bowl. In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl. In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl. In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.