Vegetable Jumble

By maredan

Ingredients

• * Salt and pepper
• 8 * 8 baby carrots
• 4 * 4 ounces snow peas
• 4 * 4 ounces aparagus
• 6 * 6 radishes, halved
• 4 * 4 ounces yellow beans
• 4 * 4 ounces baby turnips
• 1 * 1 cup shelled peas
• 2 * 2 tablespoons butter
• * A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil…)

Details

Servings 4

Preparation

Step 1

Directions

1. Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of colour (like laundry). Refresh each in iced water. Drain.
2. In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season with salt and pepper. Toss with the herbs. Serve.