Seasonal vegetables with ginger

    30 min

    I made this recipe to go with a Sunday roast, as something different than potatoes. After dinner, the plate was empty - it was a real treat!

    7 people made this

    Serves: 6 

    • 500g green beans
    • 300g garden peas
    • 2 teaspoons vegetable oil
    • 1 onion, chopped
    • 300g carrots, peeled and chopped
    • 5cm piece root ginger, minced
    • salt and ground black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a pan of salted water to the boil, and cook the green beans until tender, about 10 minutes. When 5 minutes of cooking time remain, add the peas. Drain.
    2. Meanwhile heat the oil in a large frying pan over low heat. Cook and stir the onions until translucent, about 5 minutes. Stir in the carrots and ginger, and cook until tender, about 5 minutes.
    3. Stir in the green beans and peas, and season with salt and pepper.

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