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Yellow Courgette And Mange Tout

Bring out the buttery flavour of these delicious spring and summer vegetables with this simple recipe.

Ingredients

Serves 4

2 yellow courgettes
200g mange tout or snow peas / sugar snap peas
4 new-season carrots
1 medium onion.
30g butter
2 teaspoons olive oil

Method

Scrub the carrots. Trim off the leaf tops. Slice the carrots into thin sticks - julienne-style.
Trim the tops and bottoms of the mange tout.
Wash the courgettes and then slice into 1cm thick slices, on a slight diagonal.
Peel the onion. Cut in half and slice finely.
Gently heat the butter and oil together in a large frying pan (the oil stops the butter from burning and spoiling the flavour).
Add the carrots and the onion. Cover the pan and sauté gently for 4 minutes.
Then add the courgettes. Stir well. Cover and sauté for 3 minutes.
Add the mange tout. Stir well. Cover and sauté for a further 3 minutes.

That's it!

Serve on a bed of pasta, rice or quinoa.

Time From Cupboard-To-Table

20 minutes.

Notes & Variations on Yellow Courgette And Mange Tout

For a healthier option, use half the fat, sauté just the onion and steam the other vegetables.

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