Spring Vegetables with Crème Fraîche and Chives
serves 4

Spring Vegetables with Crème Fraîche and ChivesIngredients

  • 1 ½ tablespoons unsalted butter
  • 9 ounces/258 grams baby or Chantenay carrots
  • 9 ounces/258 grams baby zucchini/courgette
  • 7 ounces/201 grams baby yellow squash
  • 5 ¼ ounces/150 grams haricots verts
  • 4 3/8 ounces/125 grams spring peas
  • 1 cup water
  • Salt and pepper
  • 2-3 tablespoons crème fraîche
  • 1 tablespoon snipped fresh chives

Procedure

  1. Melt the butter in a large sauté pan. Add the carrots, and toss to coat. Add the water, and season with salt and pepper. Simmer the carrots for 4 minutes.
  2. Add in all the other vegetables, season a bit more, and toss. By the time the water has evaporated, the vegetables will be tender. If they aren’t, simply add a bit more water until they are.
  3. Stir in the crème fraîche and fresh chives, and serve immediately.