Spring Vegetable Saute Recipe

Name: Spring Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. baby Yukon gold or small new potatoes; 16 baby carrots, peeled; 1 lb. thin asparagus, trimmed and cut into 1 12-inch pieces (3 cups); 4 oz. sugar snap peas, strings removed; 8 small radishes, trimmed and halved lengthwise; 3 Tbs. olive oil; 4 scallions, trimmed and cut into 1-inch pieces; 10 oz. frozen fava beans or baby lima beans, thawed; ⅔ cup vegetable broth; 1/4 cup chopped fresh parsley; 1 Tbs. fresh lemon juice (optional); 1 1/2 tsp. finely chopped fresh tarragon; 3/4 tsp. salt; 1/4 tsp. freshly ground black pepper

Servings: persons

8 oz. baby Yukon gold or small new potatoes
16 baby carrots, peeled
1 lb. thin asparagus, trimmed and cut into 1 12-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions, trimmed and cut into 1-inch pieces
10 oz. frozen fava beans or baby lima beans, thawed
⅔ cup vegetable broth
1/4 cup chopped fresh parsley
1 Tbs. fresh lemon juice (optional)
1 1/2 tsp. finely chopped fresh tarragon
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

1
In medium saucepan, combine potatoes and cold water to cover.
2
Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
3
Drain and cool.
4
Cut potatoes into quarters.
5
Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil.
6
Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute.
7
Drain and rinse under cold water until cool.
8
In wide saucepan or deep skillet, heat oil over medium heat.
9
Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil.
10
Pour in broth and bring to a simmer.
11
Stir in parsley, lemon juice if desired, tarragon, salt and pepper.
12
Remove from heat and let stand for several minutes.
13
Serve warm.

1108

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 oz. baby Yukon gold or small new potatoes, 16 baby carrots, peeled, 1 lb. thin asparagus, trimmed and cut into 1 12-inch pieces (3 cups), 4 oz. sugar snap peas, strings removed, and more.

Yes, Spring Vegetable Saute falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Saute

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