• Save to your scrapbook
  • Save to your scrapbook

    Medley of Green Vegetables with Lemon and Ginger Butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Medley of Green Vegetables with Lemon and Ginger Butter

    This flavoured butter works well with all green veg. Save time by making it ahead. Cook the vegetables at the last minute.

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


    • For the butter
    • 50g unsalted butter, softened
    • Finely grated zest and juice of ½ unwaxed 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, sliced
    • 200g frozen petits pois


    1. In a small bowl, beat the butter with the lemon zest and ginger then season generously.
    2. Cook the green beans in a large pan of boiling water for 2-3 minutes. 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. Drain well.
    3. Return the vegetables to the pan, add the butter and toss until coated. Pour over the lemon juice. Season, then serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Get ahead by making the butter the night before - 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

    3 stars