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Ingredients

40g butter
2 garlic cloves, crushed
1/4 cup dry white wine
2 small leeks, trimmed, washed, cut into long thick strips
2 bunches baby carrots, trimmed, peeled
2 bunches baby asparagus, trimmed
1 tablespoon chopped fresh tarragon

Method

Step 1 Melt butter in a large frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Simmer for 2 minutes.
Step 2 Add leek and carrot. Cover. Reduce heat to low. Simmer for 10 minutes, turning vegetables halfway during cooking. Add asparagus. Simmer, covered, for 3 to 4 minutes or until vegetables are just tender.
Step 3 Season with salt and pepper. Serve vegetables sprinkled with tarragon.

Braised baby spring vegetables

How to make Braised baby spring vegetables

Ingredients

Method