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Recipe: Baby Vegetable Jumble

Rank: Easy

Time execution: 55 min

Can be served for: 4 persons


  • 8 baby carrots

  • 6 radishes, halved

  • 2 cup/about 275 g shelled peas

  • 4 ounces/220 g snow peas

  • 4 ounces/220 asparagus

  • 4 ounces/220 yellow beans

  • 4 ounces/220 baby turnips

  • 3 tablespoons butter

  • Kosher salt and freshly ground black pepper

  • A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...)


  1. Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.

  2. In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.

Source: Baby Vegetable Jumble All About Trends

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