Begin by giving your new potatoes a good scrub, then halve them for even cooking. Next, wash and slice the new carrots into half-moon shapes, trim the green and yellow beans, cutting them in half as well. Lastly, shell the sugar snap peas and set all the vibrant vegetables aside.

In a large pot, place the halved new potatoes and cover them with water. Add a generous pinch of salt, then bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and simmer for about 8-9 minutes, until the potatoes start to soften but are still firm.

Stir in the sliced carrots to the pot and continue to simmer for an additional 5-7 minutes. The potatoes and carrots should be tender yet retain a slight bite.

Gently stir in the green and yellow beans and let everything simmer together for another 5 minutes until the beans brighten in color.

Add the sugar snap peas and stir gently. Cook for an additional 1-2 minutes until they turn bright green and tender-crisp.

Carefully drain any excess liquid from the pot, then pour in the 10% cream and add the salted butter, table salt, and black pepper. Stir gently until the butter melts and all ingredients are warmed through.