Three‑in‑One Winter Vegetables in Walnut‑Brown Butter

• carrot↗3

  cut into thick slices on a diagonal

• Brussels sprouts↗300g g

  trimmed and halved if large

• leek↗2

  trimmed and cut into thick slices on a diagonal

• butter↗75g g
• sage leavesжменя

  (optional)

Step-by-step instructions

1. 1

   In a large pot, bring salted water to a boil. Add the carrots, cut into thick diagonal slices, and boil for 3 minutes. Then add the Brussels sprouts and boil for another 1 minute, after which add the leeks, also cut into thick diagonal slices, and boil for a further 5 minutes. Drain the water.

2. 2

   In a large skillet, melt the butter and sauté, stirring constantly, until it turns a golden‑nutty colour. If desired, add the sage leaves – they should sizzle, then remove them and set aside. Add the carrots, Brussels sprouts and leeks, sprinkle with a little ground black pepper and sauté, stirring constantly, until the vegetables become tender and brown at the edges. Season with sea salt, remove the skillet from the heat and serve, sprinkled with the remaining sage.