Ingredients
200g baby carrot with tops, scraped or peeled
200g green bean
200g asparagus
, woody bottoms cut off
200g frozen pea
200g double-podded broad bean
200g/7oz spring or Savoy cabbage, shredded
small knob of butter
2 tsp caster sugar
Method
1.Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.
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