- 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