Necessity truly is the mother of invention! I don’t really know if I’ve invented this, there is nothing new under the sun, so many chefs out there… in any case, in my kitchen, at the moment it was created, it was an invention.
I needed a vegetable for the meal that night and it was too late to dash to the store. I looked at what I had and none of it was enough on it’s own, and there was nothing I could put together in a combination I was already familiar with.
So I halfheartedly grabbed the sugar snaps and baby corn thinking this is was going to be a very strange veggie side but at least we’d have veggies. Then I thought butter! Yes, I will use butter, it make every thing better. But in the end I was pleasantly surprised, and delighted that I had decided to take these pictures!
So the ingredients are easy; some baby corn, cut up into small pieces; two leeks, cut into rings; sugar snaps, cut in half.
When I cut the leeks I don’t do the whole length, I just cut up to some of the dark green, maybe two inches into it. I don’t use the very dark green bits for eating. Though you can keep them and use them when making stock. Just add to the water with all your other stock ingredients.
The baby corn doesn’t take long to be ready, you want it to remain crunchy. But it does need a bit more time than the sugar snaps, which you also want to remain crunchy. So when the sweet corn is almost done, when you think you just need one more minute, add the sugar snaps.
I did this on high heat, by the time the veggies were done I had a bit of browning that added a nice flavour
Serve immediately, enjoy!