Pan fried vegetables

45 mins cooking time

Ingredients

4 portions

2 tbsp Lurpak® Slightly Salted Butter

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2 tbsp white wine vinegar

250 g baby carrots, peeled and trimmed

250 g raw beetroots, quartered

250 g asparagus, trimmed

2 courgettes, thickly sliced

1 small broccoli, cut into small pieces

150 ml Chicken or vegetable stock

2 tbsp fresh mint, roughly chopped

Juice of 1 lemon

salt and black pepper

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Method

Add 1 tbsp of the Lurpak® Butter to a large, deep-sided saucepan over a medium heat. When the butter starts to foam, add the onions and garlic and cook for 2-3 minutes, stirring often.

Add the white wine vinegar and cook for 1-2 minutes or until reduced by half.

Add the vegetables to the pan with the stock. Bring to a simmer and cover the pan. Let it cook for 15-20 minutes, stirring half way through, or until all the vegetables are tender.

Season with salt and fresh black pepper. Sprinkle over the mint, a squeeze of lemon juice and the remaining Lurpak® Slightly Salted Butter.

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Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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