Zesty carrots and beans

Serves: 6

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Total Time: 16

Prep Time: 10

Cook Time: 6

• 300 gram(s) each baby carrots and fine green beans, trimmed
• 25 gram(s) butter, softened
• Zest and juice of ½ lemon
• 1 handful curly parsley, roughly chopped
• 2 tablespoon(s) poppy seeds

Method

1. Bring a large pan of lightly salted water to the boil. Find a bowl large enough to hold the vegetables with room to spare, then fill it with ice-cold water and set aside. Add carrots to pan and simmer for 3min. Then add beans and cook for another 3min until both are almost tender.
2. Meanwhile, mix together the butter, lemon zest and juice, parsley and poppy seeds. Season well.
3. Drain the vegetables, then transfer to the bowl of cold water to stop them from cooking further - this is called blanching. When cold, drain and keep covered.
4. When ready to serve, bring a pan of lightly salted water to the boil, add vegetables and cook for 1min to reheat - this is called refreshing. Drain, then return to the pan with the flavoured butter. Toss and serve.

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