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Spring vegetable platter

Savory recipes Spring 30 minutes to 1 hour Vegan Easy Casserole
Prep time
20 minutes
Cooking time
A few minutes per vegetable
6 people


  1. Wash and cut each vegetable separately:
    the snow peas, green beans, and asparagus in 3.5 cm (1.4 inch) diagonal strips and the radish leaves in 1 cm pieces
  2. Cook each vegetable separately in salted boiling water (then immerse them in ice water to stop the cooking and keep the bright green color)
    Cooking times:
    - 2 minutes for the peas - 4 to 5 minutes for the snow peas - 7 to 10 minutes for the green beans - 5 to 8 minutes for the asparagus - 2 minutes for the radish leaves
  3. Drain the vegetables after cooking
  4. Arrange the vegetables on a plate, decorate with edible flowers, and serve the vinaigrette in a small bowl on the side


  • 200 g (7 oz) snow peas
  • 200 g (7 oz) green beans
  • 200 g (7 oz) asparagus
  • 200 g (7 oz) peas
  • 50 g (1.8 oz) radish leaves
  • Edible flowers
  • Lemon vinaigrette




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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