Pan fried vegetables | Lurpak®

Ingredients

• 2 tbsp Lurpak® Salted Cultured Butter
• 1 onion, peeled and finely chopped​
• 2 garlic cloves, peeled and finely chopped​
• 2 tbsp white wine vinegar
• 250 g baby carrots, peeled and trimmed​
• 250 g raw beetroots, quartered​
• 250 g asparagus, trimmed
• 2 zucchinis, thickly sliced​
• 1 small broccoli, cut into small pieces​
• 150 ml chicken or vegetable stock
• 2 tbsp fresh mint, roughly chopped​
• Juice of 1 lemon
• empty unit salt and black pepper