Spring vegetable saute with herbs recipe
information
This fresh-tasting saute of peas, beans and frisee (curly endive) -delicately flavoured with fresh herbs and lemon - makes a delightful accompaniment to grilled and pan-fried fish, chicken and meat.
ingredients
1 tbsp olive oil
1 garlic clove, peeled and crushed
300 g (10 oz) baby leeks, trimmed and sliced
200 g (7 oz) green beans, trimmed
150 g (5 oz) shelled fresh peas
150 ml (1/4 pint) vegetable stock
200 g (7 oz) frisee (curly endive)
1 tbsp chopped mint leaves
1 tbsp chopped chives
1 tbsp chopped chervil
juice of 1/2 lemon
salt and freshly ground black pepper
lemon wedges, to serve
1 garlic clove, peeled and crushed
300 g (10 oz) baby leeks, trimmed and sliced
200 g (7 oz) green beans, trimmed
150 g (5 oz) shelled fresh peas
150 ml (1/4 pint) vegetable stock
200 g (7 oz) frisee (curly endive)
1 tbsp chopped mint leaves
1 tbsp chopped chives
1 tbsp chopped chervil
juice of 1/2 lemon
salt and freshly ground black pepper
lemon wedges, to serve
method
1. Heat the oil in a large, non-stick frying pan. Add the garlic and leeks, and saute for 3 - 4 minutes or until the leeks have softened.
2. Add the green beans and peas to the frying pan and continue to saute for a further 2 minutes.
3. Pour in the vegetable stock, cover and simmer for 5 minutes. In the meantime, separate the frisee leaves and add them to the pan. Continue to simmer for 4 - 5 minutes. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Serve immediately, with lemon wedges.
2. Add the green beans and peas to the frying pan and continue to saute for a further 2 minutes.
3. Pour in the vegetable stock, cover and simmer for 5 minutes. In the meantime, separate the frisee leaves and add them to the pan. Continue to simmer for 4 - 5 minutes. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Serve immediately, with lemon wedges.
serving amount
serves 4
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