Spring Vegetable Saute Recipes
SAUTEED SPRING VEGETABLES
Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.
Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SPRING VEGETABLE SAUTé
Categories Bean Mushroom Onion Side Sauté Quick & Easy Mint Asparagus Spring Sugar Snap Pea Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- If using dried morels, soak in warm water to cover 30 minutes. Agitate fresh or dried morels in water to dislodge grit, then lift from water, squeezing out excess, and pat dry with paper towels. Whether using fresh or dried, leave small morels whole and halve or quarter larger ones.
- Cook beans in a 4-quart saucepan of boiling salted water 3 minutes, then transfer with a slotted spoon or skimmer to a colander and rinse under cold water. Peel skins from beans with your fingers. (Keep water simmering, covered.)
- Heat 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté morels, stirring, until tender, about 4 minutes. Season with salt and pepper. Remove from heat and let stand, covered.
- Return water in saucepan to a boil, then cook asparagus, sugar snaps, and scallions until crisp-tender, 1 1/2 to 2 minutes. Add beans and immediately drain well in colander. Add vegetables and remaining 2 tablespoons butter to morels and toss to combine. Stir in mint and salt and pepper to taste and serve immediately.
SPRING VEGETABLE SAUTé
Provided by Oliver Strand
Categories Bean Onion Side Sauté Easter Passover Vegetarian High Fiber Artichoke Asparagus Spring Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
- Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
- Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
- Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.
SAUTEED SPRING VEGETABLES
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap 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 occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
- Remove from heat, add basil, and toss to combine.
SPRING VEGETABLE SAUTE
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 15
Steps:
- Fill a medium bowl with water and 2 tablespoons lemon juice; set aside. With a knife, remove all but 1/2 inch stem from artichokes. Cut off sharp tips; remove tough outer leaves, trimming down to yellow inner leaves. Quarter artichokes lengthwise. If they have tough purple chokes, remove with a spoon. Rub artichoke pieces with lemon halves, and place them in lemon water as you work.
- In a medium saucepan, combine 3 1/2 quarts water, 2 1/2 tablespoons lemon juice, oregano, garlic, peppercorns, and olive oil. Bring to a boil, and add artichoke quarters. Cook 8 minutes, until tender. Let artichokes cool in the cooking liquid.
- Meanwhile, fill a medium bowl with ice water; set aside. Bring a medium saucepan of water to a boil. To peel the pearl onions, boil for 1 minute, and remove with a slotted spoon. When cool enough to handle, peel, leaving root and stem ends intact. Set aside.
- Return water to a boil. Add carrots and 1 teaspoon salt. Cook 6 minutes, or until tender. Transfer to bowl of ice water to stop cooking. When carrots have cooled, remove from water with a slotted spoon and set aside. When water has resumed boiling, separately repeat blanching and cooling process with remaining vegetables. Blanch haricots verts and scallions 30 seconds each and peeled pearl onions for 3 minutes.
- Just before serving, heat 2 tablespoons butter in a large skillet over medium-high heat. Add vegetables, and saute, stirring, until vegetables are hot and coated with butter. Add stock, parsley, remaining 1/2 teaspoon salt, and pepper; toss and serve.
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SPRING VEGETABLE SAUTé RECIPE | MYRECIPES
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Servings 8Calories 95 per servingTotal Time 30 mins
- Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking each for about 3 minutes. Drain well; pat dry with paper towels.
- Warm oil in a skillet over medium-high heat. Add shallots and crushed red pepper; sauté until soft and starting to brown, 2 to 3 minutes. Add vegetables and peas to skillet. Toss with shallot mixture until heated through, about 4 minutes. Remove from heat. Stir in butter, parsley and chives. Season with salt and pepper, then serve.
RACHAEL'S SAUTéED SPRING VEGETABLES | RECIPE - RACHAEL …
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Estimated Reading Time 3 mins
- Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, about 2 tablespoons
- Sauté the asparagus, zucchini, onions and fava beans or peas 3-4 minutes, wilt in escarole, then add garlic, season with salt and pepper, and stir a minute or 2 more
- Add wine and let it absorb, add stock and saffron, turn heat to low and cook until reduced by half
SPRING VEGETABLE SAUTé RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2 inch off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
- Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3–4 minutes for asparagus and 5–6 minutes for artichokes (1–2 minutes if frozen).
- Heat 2 Tbsp. oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
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Servings 4Total Time 20 minsEstimated Reading Time 1 min
- Put the skillet on the stove and turn the heat to medium-high. Add the oil. When the oil is hot (a piece of scallion should sizzle immediately), add the scallions and cook, stirring, until they are bright green, 1 to 2 minutes.
- Add the green beans, asparagus, and zucchini and cook, stirring frequently, until just tender, about 5 minutes.
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- Add all vegetables. Saute 2-3 minutes. turn heat DOWN.In a small bowl, combine cornstarch and wine.
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