Summer Vegetable Medley with Chive Butter

Serves	4 to 6
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Dietary	Vegetarian
Meal type	Side Dish
Misc	Serve Hot
Occasion	Birthday Party, Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

A delightful medley of early summer vegetables that are all dressed in chive butter - perfect as an accompaniment to fish, especially salmon and roast chicken, as well as tarts and quiches.

Ingredients

450g broad beans
450g new potatoes, scrubbed and cut into small pieces if large
200g carrots, peeled and cut into small batons
50g butter
fresh chives with chive flowers (snipped into small pieces)

Note

A delightful medley of early summer vegetables that are all dressed in chive butter - perfect as an accompaniment to fish, especially salmon and roast chicken, as well as tarts and quiches.

Directions

Step 1	Place the potatoes into a saucepan with cold water and bring to the boil, boil for 5 minutes before adding the carrots, boil for a further 5 minutes before finally adding the broad beans and cook for a further 5 minutes, or until the vegetables all cooked.
Step 2	Meanwhile, add the chopped/snipped chives to the butter and mix well; add some chive flowers too for extra colour if you have any available.
Step 3	Add the chive butter to the cooked vegetables and spoon them into a serving bowl, garnishing with more chopped/snipped chives and flowers.
Step 4	NB: I don't tend to add salt to the water, as it toughens the broad beans, season to taste at the table.