This dish is delicious with, roast or grilled chicken, pork, lamb or veal. It is also very good as a light lunch or supper dish, simply served with boiled rice, tiny new potatoes or wholewheat rolls.
1 small onion, sliced
2 large spring onions, cut into 1 cm (1/2 inch) slices
2 carrots, cut into 1 cm (1/2 inch) slices
50 g (2 oz) butter
300 ml (1/2 pint) hot chicken stock
pinch of caster sugar
salt and freshly ground black pepper
250 g (9 oz) broad beans (shelled weight)
250 g (9 oz) peas (shelled weight)
1 teaspoon cornflour
6 tablespoons double cream
1 tablespoon chopped fresh parsley, to garnish (optional)
1. Melt the butter in a saucepan, add the sliced onion and spring onions and cook over moderate heat for 2 minutes. Add the sliced carrots and cook for a further 2 minutes, stirring to coat thoroughly.
2. Pour the hot stock into the pan, add the sugar and salt and pepper to taste, then bring to the boil. Lower the heat, cover and simmer gently for 10 minutes. Add the broad beans and simmer for a further 5 minutes. Add the peas and continue simmering for another 10 minutes, until all the vegetables are tender.
3. Put the cornflour into a small bowl and stir in 1 tablespoon of the hot
vegetable stock from the pan. Stir to make a smooth paste, then pour back into the pan. Stir the contents of the pan over low heat for about 4 - 5 minutes, until the sauce thickens and clears. Stir in the cream and allow just to heat through.
4. Turn the vegetables with the sauce into a warmed serving dish. Sprinkle with parsley, if liked, and serve at once.
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