Steamed Mexican vegetables

Ingredients

• 45 g Carrots
• 40 g Green peas
• 35 g Sweet corn kernels, boiled
• 40 g Bell pepper
• 40 g Green beans
• 5 g Unsalted butter
• 1 g Salt
• 0.05 g Black pepper, ground

Method

1. Chop the vegetables into small cubes.
2. Melt the butter in a small saucepan over a low heat, add the vegetables, then simmer. Cover with a lid, constantly add a little water, until the vegetables are tender.