A Medley of Spring Vegetables

Name: A Medley of Spring Vegetables
Cuisine: Israel
Ingredients: 200 g (7 oz) new potatoes; 200 g (7 oz) baby carrots; 100 g (3½ oz) baby turnips or swedes; 100 g (3½ oz) baby turnips or swedes; small bunch of radishes; 200 g (7 oz) fresh asparagus; 150 g (5 oz) sugar snap peas or mange tout; 150 g (5 oz) sugar snap peas or mange tout; handful of fresh or frozen butter beans or peas; handful of fresh or frozen butter beans or peas; handful of fresh or frozen butter beans or peas; 40 g (1½ oz) butter; 1 tbsp freshly squeezed lemon juice; ½ tsp salt; 5 grinds black pepper; 1 tbsp fresh snipped chives; 2 tsp finely chopped flat-leaf parsley

Preparation info

Serves:
4-6

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

The beauty of this dish comes from the variety of colours and textures, and a wide assortment of vegetables ensures a great mix of phytonutrients. The veggies can be blanched several hours ahead then finished with the sauce and herbs before serving.

Ingredients

200 g (7 oz) new potatoes
200 g (7

Asia
Israel
Side dish
Gluten-free
Vegetarian
Spring
Jewish

Method

Cut the potatoes into quarters lengthwise, or in half if very small. Leave tiny carrots whole, or cut larger ones into 5 cm (2”) pieces. Peel and cut the baby turnips or swedes into slim wedges. Trim the radishes, top and tail the sugar snap peas, and snap off the tough lower stalks of the asparagus.

Bring a large pan of water to the boil and add 2 teaspoons of salt. Add the potatoes an