Broccoli, Chantenay carrot and brussel sauté

• 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