Spring vegetables

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 9
Servings 0


  • young green beans
  • baby carrots
  • snow peas
  • brussel sprouts
  • courgettes
  • patty pans
  • spring onions
  • salt and pepper
  • butter


Vegetables should be cooked in as little water as possible. Place tender young vegetables or any other spring vegetables you can find in a saucepan. Season with salt and pepper and add a generous dollop of butter. Boil over high heat, tossing the vegetables until well glazed - cooked yet crisp.


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