Braised Spring Vegetables

braised spring vegetables

Braised Spring Vegetables

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Servings: 6
Calories: 894


  • 24 tiny new potatoes
  • 2 tablespoons olive oil
  • 1 oz salted butter
  • 3 1/2 oz baby onions thinly sliced
  • 2 garlic cloves finely chopped
  • 4 slices smoked streaky bacon cut into small pieces
  • 5 1/3 oz thin green beans
  • 7 oz thin asparagus
  • 8 3/4 oz shelled broad beans 1.1 lb before podding
  • 8 3/4 oz shelled peas coarse sea salt


  • Put the potatoes in a pan of boiling salted water, cook until soft, then drain.
  • Meanwhile, heat the oil and half the butter in a saucepan, add the onions and garlic, cover with a lid and cook until very soft but not coloured. Add the bacon and cook for 4 minutes. Turn off the heat and leave covered. Add the potatoes as soon as they are ready.
  • Put the beans in a saucepan of salted boiling water and cook for 2 minutes. Add the asparagus and cook for 1 minute. Add the broad beans and cook for 1 minute. Add the peas and cook for 1 more minute. (If the skins on the broad beans are too thick, cook them separately and pop them out of their skins.) Drain in a colander and refresh immediately under cold running water. This will stop them cooking further.
  • Meanwhile, put the saucepan with the potatoes over medium heat, add the remaining butter, the green vegetables and 2 tablespoons water. Mix gently and warm through with the lid on for a minute or so, then serve.
Calories: 894 kcal
Carbohydrates: 168 g
Protein: 26 g
Fat: 16g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 20 mg
Sodium: 189 mg
Potassium: 3977 mg
Fiber: 25 g
Sugar: 12 g
Vitamin A: 887 IU
Vitamin C: 191 mg
Calcium: 152 mg
Iron: 9 mg
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