Maintaining the vibrancy of green vegetables can be challenging, especially when catering for family or friends. Our method helps you to prepare and chill them in advance, then simply reheat them before serving to ensure they remain bright and flavorful.
We've used a combination of beans, broccoli spears, and sprouts, but you can opt for just one or two types, or experiment with other greens. If you prefer to serve them immediately, cook them a little longer instead of cooling and reheating.
Serves 4
½ tsp salt
200g fine green beans, trimmed
200g tenderstem broccoli, trimmed
200g Brussels sprouts, trimmed
25g butter, melted
Preparation Time: 8 minutes. Cooking Time: 35 minutes.
1. Half fill a large pan with water, add the salt and bring to the boil on the boiling plate, hotplate on boiling setting or induction on high.
2. Add the green beans and boil for 5 minutes.
3. Remove the beans from the water, refresh with cold water and drain well.
4. Bring the water back to the boil, add the broccoli and boil for 5 minutes.
5. Remove the broccoli from the water, refresh with cold water and drain well.
6. Bring the water back to the boil, add the sprouts and boil for 5-10 minutes, depending on their size.
7. Remove the sprouts from the water, refresh with cold water and drain well.
8. Place all the vegetables in an oven-proof dish.
9. Spread the butter on a large piece of foil.
10. Cover the vegetable dish with foil, butter side down, ensuring it is tight. Chill until needed.
11. Place in the roasting oven, or oven on R6, on the grid shelf on the floor and cook for 20-30 minutes until heated through.
