Kevin's Creamy Spring Vegetables
By Kevin Dundon
6 people
5 minutes
2 minutes
Ingredients
- 2 - Banana Shallots sliced
- 2 tbsp Fresh Coriander or parsley, chopped.
- 2 cloves Garlic ideally purple garlic, peeled, crushed.
- 2 tbsp Olive Oil
- 150 g Petits Pois frozen
- 100 g Sugar Snap Peas
- 300 ml SuperValu Cream
- 2 pack Tenderstem Broccoli
- 200 ml White Wine
Method
In a large pan, over a high heat, drizzle some oil.
Add the shallots, garlic and cook for 20 seconds then add the broccoli.
Sauté for a further 20-30 seconds and pour in the white wine, cream.
Add the petit pois, sugar snaps and season with salt and pepper.
Continue to cook for a further 3 -4 minutes until warmed through.
Remove from the heat and stir in the fresh herbs.
For best flavour, serve immediately.
