Spring Vegetable Sauté
Spring Vegetable Sauté is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. For $2.69 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 11g of protein, 11g of fat, and a total of 289 calories. 13 people were glad they tried this recipe. It will be a hit at your Easter event. Head to the store and pick up sugar snap peas, fresh parsley, black pepper, and a few other things to make it today. It works well as a rather cheap side dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 97%, this dish is spectacular. Similar recipes include Spring Vegetable Sauté, Spring Vegetable Sauté, and Spring Vegetable Sauté.
Servings: 4
Ingredients:
1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
16 baby carrots, peeled
¼ tsp. freshly ground black pepper
¼ cup chopped fresh parsley
1 ½ tsp. finely chopped fresh tarragon
10 oz. frozen fava beans or baby lima beans, thawed
1 Tbs. fresh lemon juice (optional)
8 oz. baby Yukon gold or small new potatoes
3 Tbs. olive oil
8 small radishes, trimmed and halved lengthwise
¾ tsp. salt
4 scallions, trimmed and cut into 1-inch pieces
4 oz. sugar snap peas, strings removed
⅔ cup vegetable broth
Equipment:
sauce pan
frying pan
Cooking instruction summary:
In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice if desired, tarragon, salt and pepper. Remove from heat and let stand for several minutes. Serve warm.
Step by step:
1. In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
2. Drain and cool.
3. Cut potatoes into quarters.Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil.
4. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute.
5. Drain and rinse under cold water until cool.In wide saucepan or deep skillet, heat oil over medium heat.
6. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil.
7. Pour in broth and bring to a simmer. Stir in parsley, lemon juice if desired, tarragon, salt and pepper.
8. Remove from heat and let stand for several minutes.
9. Serve warm.
Nutrition Information:
covered percent of daily need
