Broccoli, Chantenay carrot and brussel sauté
Add Chantenay carrots and broccoli to your sprouts this year and there's no way they'll be leftovers on Boxing Day
This sautéd carrot, broccoli and sprout recipe is full of flavour and a great way to jazz up boring brussels
Serves 6
- Chantenay carrots 250g
- Brussel sprouts250g
- Broccoli200g
- Butter 50g
- Finely chopped sage 2 tbsp
- Vegetable stock 100ml
- Orange half, finely grated
- Prepare the carrots by trimming the tops and cutting in half. Then half the brussel sprouts and broccoli florets.
- Place the butter in a large sauté pan or wok over a medium-high heat. Once it has melted, add the Chantenay carrots, brussels and sage. Sauté for about 5 minutes before adding the stock.
- Bring to the boil and cook gently for a few minutes. Add the broccoli and toss all of the vegetables around the pan for up to 5 minutes until they’re tender.
- Stir in the zest, season with salt and pepper and serve straight away.
Recipe by www.tenderstem.co.uk
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You will need
- Chantenay carrots 250g
- Brussel sprouts250g
- Broccoli200g
- Butter 50g
- Finely chopped sage 2 tbsp
- Vegetable stock 100ml
- Orange half, finely grated
Method
- Prepare the carrots by trimming the tops and cutting in half. Then half the brussel sprouts and broccoli florets.
- Place the butter in a large sauté pan or wok over a medium-high heat. Once it has melted, add the Chantenay carrots, brussels and sage. Sauté for about 5 minutes before adding the stock.
- Bring to the boil and cook gently for a few minutes. Add the broccoli and toss all of the vegetables around the pan for up to 5 minutes until they’re tender.
- Stir in the zest, season with salt and pepper and serve straight away.
Recipe by www.tenderstem.co.uk
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