Name: Spring Vegetable Fricassee
Yield: 4 servings
Ingredients: 1 cup shelled fava beans; 1 cup fresh peas; 1 cup snap peas, ends trimmed; 1/2 bunch asparagus; 1 bunch baby carrots, trimmed; 1/2 pint pearl onions, peeled; 3 tablespoons olive oil; 3 tablespoons butter; 1/2 cup sundried tomatoes; 3 sprigs marjoram, leaves chopped; Salt and freshly ground white pepper

Servings: persons

1 cup shelled fava beans
1 cup fresh peas
1 cup snap peas, ends trimmed
1/2 bunch asparagus
1 bunch baby carrots, trimmed
1/2 pint pearl onions, peeled
3 tablespoons olive oil
3 tablespoons butter
1/2 cup sundried tomatoes
3 sprigs marjoram, leaves chopped
Salt and freshly ground white pepper

1
Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil vegetables except for the tomatoes in separate batches, approximately 2 minutes each, or until just tender. Transfer to ice water to chill, strain and pat dry. (The vegetables can be made up to this point and kept covered with plastic wrap in the refrigerator up to 12 hours.) Heat olive oil and butter in a large saute pan over medium-high heat. Add the vegetables and tomatoes, season with salt and pepper, and cook, stirring occasionally until they are hot, about 3 minutes. Toss in the marjoram; adjust seasoning if needed, and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spring Vegetable Fricassee

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