Spring veg with minty butter recipe

  • Serves 6
  • 10mins to prepare and 5mins to cook
  • 98 calories / serving
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spring veg with butter (h)

Cook the fine beans in boiling water for 1 minute. Add the broad beans and peas, cook for 1 minute more, then drain and return to the pan. Add the radishes, butter and mint. Season, then toss to coat. Serve hot.

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  • Ingredients

  • 300g (10oz) fine green beans, trimmed
  • 150g (5oz) broad beans
  • 150g (5oz) peas
  • 6 radishes, quartered
  • 3 tbsp butter
  • 1 tbsp chopped mint
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  • Energy 405kj 98kcal 5%
  • Fat 6.3g 9%
  • Saturates 3.4g 17%
  • Sugars 2.2g 2%
  • Salt trace 0%

of the reference intake
Carbohydrate 6.5g Protein 4.2g Fibre 4.5g

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