Vegetable Saute

Vegetable Saute
Vegetable Saute

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces baby Yukon gold or small new potatoes

  • 16

    baby carrots

  • 1

    pound thin asparagus trimmed, and cut into 1 1/2" pieces - (3 cups)

  • 4

    ounces sugar snap peas strings removed

  • 8

    small radishes trimmed, and halved lengthwise

  • 3

    tablespoons olive oil

  • 4

    scallions, white and light green parts cut 1" pieces

  • 10

    ounces frozen fava beans or baby lima beans thawed

  • 2/3

    cup low-sodium vegetable broth

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 1

    tablespoon fresh lemon juice (optional)

  • 1 1/2

    teaspoons chopped fresh tarragon

Directions

In medium saucepan, combine potatoes and enough 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, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm. This recipe yields 4 servings. Per Serving: 290 Cal; 10g Prot; 10g Total Fat (2 Sat. Fat); 38g Carb.; 0mg Chol; 393mg Sod.; 9g Fiber. Baked marinated tofu and some crusty whole wheat bread are all you will need to make a full meal.

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