Basic information

Name:
Sauteed spring vegetables
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

6 oz
 Carrots -- peeled and cut
6 oz
 Beans (wax and/or green) --
6 oz
 Asparagus -- trimmed and cut
6 oz
 Peas -- sugar-snap, trimmed
6 oz
 Cherry tomatoes -- cut in
2 Tbs
 Olive oil
125 tsp
 Pepper -- freshly ground
1/2 tsp
 Salt
1/2 small
 Red onion -- diced
1/2 c
 Basil leaves -- torn
1 Tbs
 Salt
 
 Diag
 
 Trimmed and cut dia.
 
 Dia
 
 Half



Instructions:

Bring a large pot of water to a boil. Add 1 tablespoon of salt and carrots; cook 2 minutes. Add beans, asparagus and peas; cook until tender but still crisp; about 2 minutes. Drain and transfer
vegetables to a large bowl of ice water to cool. Drain again. Heat oil in a large skillet over low heat. Add onions; cook, stirring occassionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper. Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes. Remove from heat, add basil, and toss to combine.
Recipe By : Martha Stewart Living, June 1996

From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
~0500

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