Tenderstem, Chantenay and Sprout Sauté

method:

• Prepare the carrots by trimming the tops and cutting in half if they are thick. The brussel sprouts can be halved or quartered if large and the Tenderstem stalks just need cutting into two or three smaller pieces.
• Place the butter or oil in a large sauté pan or wok over a medium-high heat. Once the butter has melted, add the carrots, sprouts and sage. Sauté for about five minutes before adding the stock.
• Bring to the boil and cook gently for a few minutes. Add the Tenderstem and toss the veg around in the pan for up to five minutes until nicely tender. Stir in the zest, season and serve.