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Saute of Summer Vegetables

Ingredients Required:

1 Carrots (Bunched)(s)



1kg Beans French (Loose) (s)



1kg Onions (Brown)(s)



1kg Courgette(s)



1 Garlic (Loose Bulb)(s)



1 Radish (Pre-packed)(s)



1 Tarragon (60G Pack)(s)



White Wine Vinegar
Black Pepper (Ground)
Salt (to taste)
Olive Oil

The freshness of lightly cooked summer vegetable is enhanced by the aromatic flavour of a tarragon and white wine dressing.


225g/ 8oz baby carrots, scrubbed

125g/ 4 1/2oz running (string ) beans

2 courgettes (zucchuni) trimmed

1 bunch large spring onions (scallions)

1 bunch radishes

60g/ 2oz/ 1/2 cup butter

2 tbsp light olive oil

2 tbsp white wine vinegar

4 tbsp dry white wine

1 tsp caster (superfine) sugar

1 tbsp chopped tarragon

salt and pepper

tarragon sprigs, to garnish


  1. Cut the carrots in half lenght ways, slice the beans and courgettes (zucchini) and halve the spring onions (scallions) and radishes.
  2. Melth the butter in a large, heavy based frying pan (skillet) or wok. Add all the vegetables and fry them, stirring frequently until they are tender, but still crsip and frim to bite.
  3. Heat the olive oil, vinegar, white wine and sugar in a small saucepan over a low heat, stirring until the sugar has dissolved. Remove from the heat and add the chopped tarragon.
  4. When the vegetablesare just cooked, pour over the dressing. Stir though, tossing the vegetablesto coat well, then transfer to a warmed serving dish. Garnish with sprigs of fresh tarragon and serve at once.