European
Sweden - Side Dishes
Stekta Grönsaker
Chef's Menu Description
Pan-sautéed seasonal Swedish autumn garden vegetables: sweet young carrots, sugar snap peas, radishes, and asparagus tossed in cold-pressed rapeseed oil, herb butter, and garden chives.
Ingredients
- • 200g baby heritage carrots, scrubbed and halved
- • 150g sugar snap peas, trimmed
- • 100g baby red radishes, halved
- • 150g tender green asparagus, trimmed into bite-sized pieces
- • 30g butter and 1 tbsp cold-pressed Swedish rapeseed oil
- • 2 tbsp fresh chives, snipped
- • Flaky sea salt and freshly cracked white pepper
Preparation Steps
1
Phase 1
Blanch halved baby carrots in salted boiling water for 3 minutes. Drain and pat dry.
2
Phase 2
Heat butter and rapeseed oil in a wide frying pan over medium-high heat. Add carrots, asparagus, and radishes, tossing for 3-4 minutes.
3
Phase 3
Add sugar snap peas and cook for 2 minutes until bright green and tender-crisp.
4
Phase 4
Season with flaky sea salt and white pepper. Scatter snipped chives over and serve immediately as a vibrant side.