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Ingredients
  • 300 g (10.5 oz) Chantenay carrots - scrubbed
  • 1 small head of cauliflower - chopped into florets
  • 1 head of broccoli - chopped into florets
  • 150 g (5.3 oz) asparagus
  • 150 g 5.3 oz) fine green beans
  • subheading: To Serve:
  • 2 tbsp salted butter - softened
  • ¼ tsp white pepper
  • 1 tbsp finely chopped fresh parsley
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