Spring Vegetable Medley Recipes

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SPRING VEGETABLE MEDLEY



Spring Vegetable Medley image

Categories     Side     Low Fat     Vegetarian     Low Cal     Low/No Sugar     Asparagus     Fennel     Carrot     Spring     Healthy     Tarragon     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

6 ounces trimmed baby carrots, peeled
1 pound asparagus, trimmed, cut into 4-inch lengths
1 large fennel bulb, thinly sliced
8 ounces sugar snap peas, stringed
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon

Steps:

  • Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.

BRAISED SPRING VEGETABLE MEDLEY



Braised Spring Vegetable Medley image

Categories     Potato     Braise     Vegetarian     Asparagus     Lima Bean     Spring     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

1 14 1/2-ounce can vegetable broth
8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups)
8 ounces frozen lima beans (about 1 1/2 cups), thawed
6 ounces asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup dry white wine
3/4 cup frozen peas
2 tablespoons prepared pesto sauce

Steps:

  • Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
  • Ladle stew into deep bowls. Top with pesto sauce and serve.

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