Ingredients
Method
1.In a large pot, boil the washed potatoes in plenty of salted water. When they are almost cooked, pour in the peas and cover for 5 minutes or until they come to the boil. Lastly, add the beans and cover for 1 minute. Drain and place a clean folded tea towel on top of the vegetables, then the lid. They will keep warm like this for at least 30 minutes.
2.Just before serving, heat a pan to medium, add the butter and let it melt, sizzle and brown. Once you smell a nutty aroma, remove from the heat and transfer the browned butter to a heatproof bowl.
3.To serve, toss the vegetables in butter and pile onto a serving platter. Sprinkle over the radish slices and salt, then serve.
