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Creamed Spring Vegetables   Veg   HT  MC    45mins

Serve 4     Hot  Vegetarian  Vegetables  Main Course   



50g/2oz Butter

1 small Onion, sliced

2 Large Spring Onions, thickly sliced

2 Carrots, thickly sliced

300ml/10 fl.oz. Hot Vegetable Stock

1/4 teasp Caster Sugar

Salt and Black Pepper

250g/9oz shelled Broad Beans

250g/9oz shelled Peas

1 teasp Cornflour

6 tbsp Double Cream




1. Melt the butter in a pan, add the onions and spring onions and sauté over a medium heat for 2 minutes. Add the carrots and cook for a further 2 minutes, stirring.


2. Add the hot stock, sugar, salt and pepper and bring to the boil. Lower the heat, cover and simmer for 10 minutes then add the broad beans and simmer for a further 5 minutes.


3. Add the peas and continue to cook for 10 minutes or until the vegetables are tender.


4. Place the cornflour into a small bowl and add 1 tablespoon of water. Stir to make a smooth paste then add to the pan of vegetables, stirring all the time until it thickens and clears.


5. Stir in the cream and heat through but do not boil.  Serve hot.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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