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Sauteed spring vegetables
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| Artist: |
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| Categories: |
Spring, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Salt | | 1/2
| tsp | Salt | | 6
| oz | Carrots -- peeled and cut | | | Diag | | 6
| oz | Beans (wax and/or green) -- | | | Trimmed and cut dia. | | 6
| oz | Asparagus -- trimmed and cut | | | Dia | | 6
| oz | Peas -- sugar-snap, trimmed | | 6
| oz | Cherry tomatoes -- cut in | | | Half | | 2
| tbsp | Olive oil | | 1/2
| small | Red onion -- diced | | 1/8
| tsp | Pepper -- freshly ground | | 1/2
| cup | Basil leaves -- torn |
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Procedures:
| 1 | Bring a large pot of water to a boil. | | 2 | Add 1 tablespoon of salt and carrots; cook 2 minutes. | | 3 | Add beans, asparagus and peas; cook until tender but still crisp; about 2 minutes. | | 4 | Drain and transfer vegetables to a large bowl of ice water to cool. | | 5 | Drain again. | | 6 | Heat oil in a large skillet over low heat. | | 7 | Add onions; cook, stirring occassionally, until translucent, 3 to 4 minutes. | | 8 | Add blanched vegetables, tomatoes, remaining ?teaspoon salt and pepper. | | 9 | Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes. | | 10 | Remove from heat, add basil, and toss to combine. | | 11 | recipe by : martha stewart living, june 1996 |
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