- 10
0/5
(0 Votes)
Ingredients
- 2 3/4 diagonally sliced carrot
- 5 1/2 (1 inch) sliced asparagus (about 2lbs)
- 4 1/4 cup sugar snap peas, trimmed
- 1/4 cup butter
- 3 cup thinly sliced leeks (about 3 medium)
- 2 tbs grated lemon rind
- 2 tbs fresh lemon juice
- 2 tbs chopped fresh thyme
- 1/2 tsp salt
Preparation
Step 1
Arrange carrot in a vegetable steamer in a Dutch oven; cover and steam for 4 minutes.
Add asparagus and steam for 2 minutes.
Add peas and steam for 3 minutes.
Remove vegetables and steamer from dutch oven and set aside.
Discard water from Dutch oven.
Melt butter in Dutch oven over medium high heat.
Add leeks and saute 2 minutes.
Add vegetables, lemon rind and remaining ingredients; cook 2 minutes, stirring frequently.
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