3-in-1 brown-buttered winter vegetables

ByEditorial Staff February 7, 2024February 7, 2024

Save your time and wash up on a festive day by cooking carrots, leeks, and Brussels sprouts together with butter and sage for an ideal fix.

Prep: 10 mins
Cook:20 mins
Easy
Serves: 6

Ingredients

3 carrots, thickly sliced, at an angle
300g Brussels sprouts, trimmed and halved, if they’re large
2 leeks, trimmed and thickly sliced, at an angle
75g butter
handful sage leaves(optional)

Method

Step: 1 Take a large pan of salted water and drive it to a boil, tip in the carrots, and boil for about 3 mins, now add the sprouts and boil for one more minute before you add the leeks. Boil everything for around 5 minutes more, and then drain well.

Step: 2 Frizzle the butter in a big frying pan or sauté pan till it turns a nutty brown, after that add the sage, if using. Leave it to crackle, then shift it to a plate, but leave the butter in the pan. Now add some cracked black pepper to the butter, tip in the vegetables, and mildly stir-fry till the veg is piping hot and starts to brown around the sides. Season with sea salt and serve right away, with the sage dispersed over, (if using).