Carrots, sugarsnaps and spinach with mint

Carrots, Sugarsnaps and Spinach with Mint

Serves 8

  • 1kg carrots, peeled and sliced
  • 25g butter and ½ teaspoon sugar
  • 2x200g sugar snaps or mange tout
  • 2x225g bags prepared young leaf spinach


  • Simmer the carrots and sugar with a pinch of salt until tender. Set aside.
  • Meanwhile cook the sugar snaps until just tender. Drain and set aside.
  • Next, pack the spinach into a pan, cover and wilt over a medium heat. Toss with the butter and season.
  • Mix all of the vegetables together with the fresh mint.

Serve and enjoy!