Kevin's Creamy Spring Vegetables

P1090709 P1090709

By Kevin Dundon

6 people 5 minutes 2 minutes


  • 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


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.

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