Gingered carrots, white beans, green beans and herbs
This is a simple, bright vegetable accompaniment to a roast or grilled dinner.
- Put the carrots(peeled and cut into small diagonal), ginger(finely chopped), butter and stock into a saucepan and bring to the boil. Cook for 12-15 minutes at a steady simmer until the juices are reduced and absorbed and the carrots are tender.
- Meanwhile, in a second saucepan, or in a steamer set above the carrots, cook the beans until tender. This should take 3-4 minutes.
- To serve, toss the carrots and beans(tops removed) with the warmed white beans(well drained), place on a heated plate and scatter over the freshly chopped herbs.