Mixed Vegetables With Crispy Shallots

1. 1

   Heat oil in a large frying pan over medium heat. Cook shallots for 3-4 mins, until softened. Turn up heat and saute for 2-3 mins, until browned and crispy. Remove with a slotted spoon and drain on paper towels.

2. 2

   Cook carrots in boiling salted water for 8 mins. Add beans and zucchini and cook for 3-4 mins. Drain.

3. 3

   Melt butter in a pan. Add sugar and stir until melted. Add vegetables, vinegar and 2-3 tbsp water. Cook for 2-3 mins, until hot. Serve with crispy shallots.

* Per serving · 4 servings · Values may vary.

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