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
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Broccoli, carrot and brussel sprouts

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

Serves    6

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  • You will need
  • Method
  • Chantenay carrots 250g
  • Brussel sprouts250g
  • Broccoli200g
  • Butter 50g
  • Finely chopped sage 2 tbsp
  • Vegetable stock 100ml
  • Orange half, finely grated
  1. Prepare the carrots by trimming the tops and cutting in half. Then half the brussel sprouts and broccoli florets.
  2. 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.
  3. 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.
  4. Stir in the zest, season with salt and pepper and serve straight away.

Recipe by www.tenderstem.co.uk

You will need

  • Chantenay carrots 250g
  • Brussel sprouts250g
  • Broccoli200g
  • Butter 50g
  • Finely chopped sage 2 tbsp
  • Vegetable stock 100ml
  • Orange half, finely grated

Method

  1. Prepare the carrots by trimming the tops and cutting in half. Then half the brussel sprouts and broccoli florets.
  2. 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.
  3. 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.
  4. Stir in the zest, season with salt and pepper and serve straight away.

Recipe by www.tenderstem.co.uk

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'The additional flavours of sage and orange make this an ideal dish to serve with your Christmas dinner'

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