12 September 2014,13:22 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Bring a large saucepan of salted water to the boil.
  • Melt the butter in a large sauté pan. Add the onions, thyme, water and a pinch of salt. Bring to the boil, cover and simmer for 5 minutes.
  • Meanwhile, blanch the vegetables separately in the order listed, allowing 2 minutes each for the squash and carrots and 1 minute each for the other vegetables. Make sure the water comes back to the boil before adding each one.
  • As each batch of vegetables is blanched, remove with a slotted spoon and add to the onions. Stir, cover and continue to simmer. Add a little more water if the mixture becomes dry.
  • When all the vegetables are in the pan, stir in the herbs, lemon juice, garlic and remaining butter. Season to taste. Stir over a high heat until the butter melts and the sauce thickens slightly. 


  • 200 grams butter
  • 8 baby onions, halved lengthways
  • 5 sprigs of thyme
  • 10 baby courgettes
  • 16 baby carrots
  • 10 baby sweetcorn ears
  • 250 grams thin asparagus, cut into lengths
  • 200 grams sugar snap peas
  • 500 grams young broad beans, shelled and outer skin removed
  • 4 tablespoon finely chopped
  • Mixed herbs
  • Juice of 1 lemon
  • 2 garlic clove, chopped finely
  • Salt and pepper

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