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    Medley of Green Vegetables with a Lemon and Ginger Butter

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    Medley of Green Vegetables with a Lemon and Ginger Butter

    This flavoured butter works well with all sorts of green vegetables. Make the butter ahead and cook the vegetables at the last minute.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 7 minutes
    • Total time: 12 minutes 15 minutes

    Serves: 8


    • For the butter
    • 50g unsalted butter
    • Finely grated zest and juice of ½ lemon
    • 3cm piece fresh root ginger, peeled and grated
    • For the vegetables
    • 200g pack trimmed green beans
    • 300g broccoli, cut into florets
    • 150g pack trimmed sugar snap peas
    • 200g frozen petits pois


    1. In a small bowl, soften the butter with the lemon zest and ginger and season generously.
    2. Cook the green beans in a large pan of boiling water for 2-3 minutes. Then add the broccoli, sugar snap peas and petits pois and cook for a further 1-2 minutes, or until all the vegetables are just tender but still retain some 'bite'. Drain well.
    3. Return the vegetables to the pan, add the lemon and ginger butter and toss gently until evenly coated, then pour the lemon juice over. Season, then serve immediately in a warmed bowl.

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    Cook's tips

    Make the butter the night before, then cover with clingfilm and chill in the fridge. Cut the broccoli into florets and store in a plastic bag in the fridge.


    Average user rating

    4 stars