Chantenay carrots 250g Brussel sprouts 250g Broccoli 200g 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

Sides

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

Added on December 15, 2014

This sautéd carrot, broccoli and sprout recipe is full of flavour and a great way to jazz up boring brussels

Serves 6

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

Supported by

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