Pan fried vegetables
- 45 mins cooking time
Add 1 tbsp of the Lurpak® Butter to a large, deep-sided saucepan over a medium heat. When the butter starts to foam, add the onions and garlic and cook for 2-3 minutes, stirring often.
Add the white wine vinegar and cook for 1-2 minutes or until reduced by half.
Add the vegetables to the pan with the stock. Bring to a simmer and cover the pan. Let it cook for 15-20 minutes, stirring half way through, or until all the vegetables are tender.
Season with salt and fresh black pepper. Sprinkle over the mint, a squeeze of lemon juice and the remaining Lurpak® Slightly Salted Butter.