Spring vegetables in lemony butter recipe

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 95 calories / serving
  • Healthy
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Peas beans broccoli and spring cabbage HERO

Simmer the peas, beans, broccoli and cabbage individually in pans for 5-10 minutes each, or until tender. Drain, then quickly rinse under the cold tap and drain again.

Put the butter in a large pan and melt until it starts to foam, add a good squeeze of lemon and the vegetables, then toss everything together until hot and coated with the butter. Season with lots of black pepper and add another squeeze of lemon.

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  • Ingredients

  • 200g (7oz) fresh peas, or frozen peas, defrosted
  • 250g (8oz) green beans, trimmed and cut in half
  • 1 big head broccoli, trimmed and cut into small florets
  • 1 small savoy cabbage or green cabbage (about 250g/8oz), shredded
  • 25g butter
  • 1 lemon, halved
  • Energy 395kj 95kcal 5%
  • Fat 5g 7%
  • Saturates 2g 12%
  • Sugars 4g 5%
  • Salt 0g 0%

of the reference intake
Carbohydrate 7.3g Protein 6.2g Fibre 5.9g


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