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Steamed vegetables with horseradish butter

A recipe from the Good Food collection.

Ingredients

Steamed vegetables with horseradish butter
Steamed vegetables with horseradish butter
1 tablespoon creamed horseradish
30 g (1 oz) butter, softened
1 tablespoon finely chopped chervil
24 baby carrots, scrubbed, topped and tailed, and any large ones halved lengthways
200 g (7 oz) green beans, trimmed and halved on the diagonal
2 zucchini (courgettes), cut into batons

Method

1. Combine the horseradish with the butter and chervil in a small bowl and season with salt and freshly ground black pepper. Cover and refrigerate to harden slightly.

2. Line a steamer with baking paper and punch with holes. Add the carrots and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 6 minutes. Add the beans and zucchini and steam for a further 6 minutes, or until all the vegetables are tender but still slightly crunchy. Transfer to a sieve to drain off any water.

3. Arrange the vegetables on a warmed serving dish and dot the horseradish butter on top. Mix the vegetables around to melt the butter slightly, then serve.

Main ingredient:
Carrot
Cuisine:
Contemporary
Course:
Side Dish

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