Peel and small dice <quantity>2</quantity> large potatoes

Peel, halve, and small dice the bulb of <quantity>1</quantity> spring onion

Peel and quarter <quantity>5</quantity> small carrots

Remove the beans out of <quantity>5</quantity> fava bean pods. Thinly slice the pods

Halve and thinly slice <quantity>1</quantity> medium leek

Fill a pot with water and bring to a boil over high heat

Prepare an ice bath

Add salt to taste to the boiling water. Boil the fava beans for 30s and use a skimmer to transfer them to the ice bath to stop cooking

Add <quantity>200<unit>g</unit></quantity> of snap peas to the boiling water, and boil for 30s. Use a skimmer to transfer them to the ice bath to stop cooking

Warm extra virgin olive oil to taste in a large skillet over medium-high heat

Add the spring onions and potatoes

Add <quantity>1<unit>tbsp</unit></quantity> of butter and mix until melted

Season with salt and ground black pepper to taste

Add fresh thyme to taste and mix it

Add <quantity>¾<unit>cup</unit></quantity> of water, mix, and bring to a simmer

Add the carrots

Season with salt and ground black pepper to taste

Add <quantity>2</quantity> dried bay leaves and mix

Add the sliced fava bean pods and mix it

Add <quantity>½<unit>tbsp</unit></quantity> of butter and mix it. Cook until slightly tender

Add the blanched fava beans and snap peas

Season with ground black pepper and salt to taste. Mix well

Add the sliced leek and mix it. Cook until the liquid has mostly evaporated

Remove the vegetables from the skillet and plate them. The mixed vegetables are ready

Enjoy! Pair them with your favorite grilled meat or a rice bowl!