Spring Vegetables with Crème Fraîche and Chives
serves 4
- 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
- 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.
- 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.
- Stir in the crème fraîche and fresh chives, and serve immediately.