Tenderstem, Chantenay Carrot And Brussel Saute
Jo Pratt’s Tenderstem, Chantenay Carrot And Brussel Saute
I’m always trying to think of new ways to serve vegetable accompaniments with a big roast that are easy to prepare and don’t create lots of washing up. This recipe fits the bill perfectly as you have three tasty veggies all cooked together in one (easy to wash up) pan.
The additional flavours of sage and orange make this an ideal dish to serve with your Christmas dinner.
Serves 4
Preparation time: 10 minutes
Cooking time: about 15 minutes
Ingredient's:
250g Chantenay carrots
250g Brussel sprouts
200g Tenderstem broccoli
50g butter
2 tbsp finely chopped sage
100ml vegetable stock
finely grated zest of ½ orange
Method:
1. Prepare the carrots by trimming the tops and cutting in half if they are particularly thick. The brussel sprouts can be halved or quartered if large and the Tenderstem® stalks just need cutting into 2 or 3 smaller pieces.
2. 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.
3. Bring to the boil and cook gently for a few minutes. Add the Tenderstem® and toss or turn all of the vegetables around in the pan for up to 5 minutes until they are all nicely tender.
4. Stir in the zest, season with salt and pepper and serve straight away.
PS - You could add some finely sliced cooked chestnuts to the sauté towards the end of the cooking time for an even bigger festive flavour.
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