Spring vegetable saute

4 servings

Ingredients

Quantity Ingredient
8 ounces Baby Yukon gold or small new potatoes
16 Baby carrots; peeled
1 pounds Thin asparagus; trimmed and cut into 1 1/2-inch pieces, (3 cups)
4 ounces Sugar snap peas; strings removed
8 smalls Radishes; trimmed and halved lengthwise
1 tablespoon Olive oil; (orig was 3 tbsp)
4 Scallions; trimmed and cut into1-inch pieces
10 ounces Frozen fava beans; thawed OR baby lima beans
⅔ cup Vegetable broth
¼ cup Chopped fresh parsley
1 tablespoon Fresh lemon juice; (optional)
1½ teaspoon Finely chopped fresh tarragon
¾ teaspoon Salt
¼ teaspoon Freshly ground black pepper

Directions

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: 2½ Starch/Bread; ½ Lean Meat; 1 ½ 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."

Recipe by: Vegetarian Times Magazine, April 1999, page 34 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Apr 23, 1999, converted by MM_Buster v2.0l.

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