Easy Christmas vegetables
- 400g baby turnips
- 400g French beans, trimmed
- 500g Chantenay carrots
- 15g butter
The day before: Bring a large pan of salted water to the boil.
Blanch each type of veg individually for 3-6mins, depending on the size. Remove with a slotted spoon, plunge into ice-cold water, then drain. Put the veg on a tray and store in the fridge.
On the day: Just before it's time to serve the main course, bring a large pan of water to the boil, add the veg and cook for 2-3 mins.
Drain and dot with the butter. Serve in a large dish.