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The perfect bowl of vegies


  • Cook the carrot, potatoes and corn in a large pot of lightly salted, boiling water for 3 mins, covered.
  • Add the cauliflower and broccoli, and cook for about 5 mins until the vegies are almost tender.
  • Then add the snap peas, snowpeas and spinach. Stir and cook for only 1 min.
  • Drain well, toss the vegies with the butter and parsley, and serve.
  • nb.  Any vegies could be used – just cook the harder ones first.


  • 1 medium carrot, sliced in chunks
  • 4 chats (baby potatoes), peeled & halved or quartered
  • 1 corn cob, cut into pieces
  • sea salt & freshly ground pepper
  • ¼ cauliflower, cut into florets
  • ¼ broccoli, cut into florets
  • 8 sugar snap peas
  • 8 snowpeas
  • 1 handful baby spinach leaves
  • a good knob of butter
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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