An assortment of vegetables is great with any meal, especially roast meat and potatoes. Using butter to sauté is better than oil in most cases, also for the flavor. Feel free to be creative in the cutting and assortment of vegetables you combine.
- Carrots, peeled and sliced
- Button Mushrooms, halved
- Baby marrow, sliced
- Salt and pepper
- Salted Butter for sauté
- 4 tbsp water for boiling
- In a large pan, boil all the vegetables with a little water and salt and pepper, for about 2 minutes ( be careful not to overcook the vegetables). If you prefer steaming, you may do that.
- In the same pan, drop in a tablespoon or 2 of salted butter and sauté the vegetables to satisfaction.
- Serve immediately. These go very well with Mushroom soup too.