Buttery Lemon & Black Pepper Vegetables
"Whether you’re trying to get more veg in your diet or in need of a go-to method to bring out the best in flavour, this tasty buttery lemon dressing should do the trick. It goes especially well with lightly boiled carrots, peas, broccoli, baby potatoes and green beans. Don’t be put off by a tiny bit of butter. It’s less than the amount you’d spread on toast and really turns the ordinary into the extraordinary"
Cook Time: 12 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
1 broccoli
250g baby potatoes or green beans
1-2 tsp butter
1-2 tsp olive oil
2 tsp lemon juice
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1 good pinch salt and pepper
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METHOD
- Chop the veg into 3-4 cm pieces and throw into a pot of salted boiling water. Cook until they are just tender and with a little crunch, (approx 3-4 minutes with a lid on), remove the pan from the heat and drain the water away.
- Add the butter and lemon juice to the still hot pan along with a pinch of salt and pepper. Wait for the butter to melt and then put the veg back in the pan and shake around to mingle with the juices.
- Serve and pour the remaining juices over the veg.
ADDITIONS
1 tbsp finely chopped chives, 1/4 clove pureed garlic
NOTES
Adjust the cooking times according to the vegetable used.
Have you made this? Let us know how it went in the comments below.
Simply great tasting VEGETABLES
Lunch, Dinner
