Starters, Sides & Salads
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Baby Spring Vegetables with Apricot & Brazil Nut Butter
Ingredients
- 100g Sunbeam Brazil Nuts, finely chopped
- 100g Angas Park Diced Apricots
- 1 bunch baby carrots, peeled and stalks trimmed
- 150g fresh baby corn spears
- 1 bunch baby asparagus, woody ends removed
- 200g baby zucchinis
- ¼ cup butter
- 2 tbs finely chopped chives
Method
| 1. | Preheat oven to 180ºC. |
| 2. | Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish. |
| 3. | Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve. |