Spring Vegetables And Baby Potatoes

Recipe Ingredients

1 lb	454g / 16oz	Baby red potatoes - peeled, and
		Carved into ovals
2 tablespoons	30ml	Olive oil - - (to 3 tbspns)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Pearl onions - peeled
1 1/2 tablespoons	22ml	Sugar
1/2 lb	227g / 8oz	Haricots verts - trimmed
1/2 lb	227g / 8oz	Baby carrots - peeled
1/2 lb	227g / 8oz	Baby turnips - peeled
1/2 lb	227g / 8oz	Fresh or frozen and thawed peas

Recipe Instructions

Cook the potatoes for 5 minutes in boiling water. Remove and set aside.

In a large skillet, heat the oil over medium-high heat. Add the potatoes and saute until golden brown. Season with salt and pepper to taste. Set aside and keep warm.

In the same skillet, add the onions, sugar, and enough water to cover the bottom of the pan by 1/2 inch. Saute until glassy and caramelized. Set aside.

Bring a large pot of salted water to a boil. Add the haricots verts, carrots, turnips, and peas. Cook 3 minutes. Drain and season with salt and pepper to taste.

In the same skillet, saute all the vegetables and season with salt and pepper to taste.

This recipe yields 10 servings.

Source:
EFFORTLESS ELEGANCE by Colin Cowie

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