500ml vegetable stock
300g baby carrots, scrubbed
300g young or baby turnips, halved if necessary
200g shallots or baby onions, peeled and left whole
250g frozen petits pois, defrosted
2 bunches of spring onions, whole but trimmed
For the parsley pesto
1 clove of garlic, roughly chopped
30g toasted flaked almonds
large bunch of flat-leaf parsley, leaves picked
75ml extra virgin olive oil or avocado oil
40g freshly grated Parmesan
- In a large pan, melt the butter with the vegetable stock and add the carrots, baby turnips and shallots. Bring to the boil, cover and simmer for 15 min, then uncover for a further 5 min until tender and the liquid has almost evaporated.
- To make the pesto, whizz the garlic, almonds, parsley and a large pinch of salt in a food processor (or with a stick blender) to make a thick green paste. Drizzle in the oil and whizz until runny. Stir in the cheese, then set aside.
- Add the petits pois and spring onions to the pan of vegetables for a further 5 min and cook, uncovered, until tender and glazed. Remove from the heat and stir the parsley pesto through the warm veg to coat.