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Nutrition: per serving

  • kcal124
  • fat6g
  • saturates2g
  • carbs10g
  • sugars6g
  • fibre7g
  • protein8g
  • salt0.11g
    low
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Method

  • step 1

    Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.

  • step 2

    Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.

RECIPE TIPS
TIP

If it’s

too chilly for

summery mixed

greens, try a

wintry salad of

spinach, sliced

red onion and

walnuts.

Recipe from Good Food magazine, May 2009

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Comments, questions and tips (10)

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Overall rating

A star rating of 4 out of 5.12 ratings

catie74

I serve this cold with a summer pie

dan-dans_mama

A star rating of 4 out of 5.

Really tasty and easy to do. I used fine beans and tender stem broccoli with the peas and it was lovely.

ingagrinblat

Delish! I added some fresh chillis and it went down a treat. We had with boiled brown rice. My husband has asked me to do this again, he absolutely loved it!

bonluv5

Delicious! A real nice change from "the usual veg". Had it with mashed potatoes and the Sausage and Bean Casserole. My son's girlfriend who stayed for tea said she wouldn't normally eat veg, but this was lovely.

chefhutch

Loved this... I steamed my vegetables whilst cooking the peas/garlic/shallots in the stock. Done in 10 minutes LUSH

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