• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Spring Vegetable Saute

  • Recipe Submitted by on

Category: Vegetarian, Vegetables, Main Dish

 Ingredients List

  • 8 oz Baby Yukon gold or small new
  • -potatoes
  • 16 Baby carrots; peeled
  • 1 lb Thin asparagus; trimmed and
  • -cut into 1 1/2-inch pieces,
  • -(3 cups)
  • 4 oz Sugar snap peas; strings
  • -removed
  • 8 sm Radishes; trimmed and halved
  • -lengthwise
  • 1 tb Olive oil; (orig was 3 tbsp)
  • 4 Scallions; trimmed and cut
  • -into1-inch pieces
  • 10 oz Frozen fava beans; thawed OR
  • -baby lima beans
  • 2/3 c Vegetable broth
  • 1/4 c Chopped fresh parsley
  • 1 tb Fresh lemon juice;
  • -(optional)
  • 1 1/2 ts Finely chopped fresh
  • -tarragon
  • 3/4 ts Salt
  • 1/4 ts Freshly ground black pepper


In medium saucepan, combine potatoes and cold water to cover. Bring to a
boil, reduce heat and simmer until tender, about 15 minutes. Drain and
cool. Cut potatoes into quarters.

Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil.
Add carrots and cook for 2 minutes; add asparagus and snap peas and cook
for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under
cold water until cool.

In wide saucepan or deep skillet, heat oil over medium heat. Add scallions,
fava beans, cooked potatoes and blanched vegetables, stirring to glaze with
oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice if
desired, tarragon, salt and pepper. Remove from heat and let stand for
several minutes. Serve warm.

Per serving: 247 Calories; 5g Fat (17% calories from fat); 11g Protein; 42g
Carbohydrate; 0mg Cholesterol; 739mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat

NOTES : "This colorful, tasty dish really celebrates spring. Try it using a
variety of fresh herbs. Crusty whole wheat bread is all you will need to
make a full meal."

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