Spring Vegetable Saute

Recipe Ingredients

8 oz	227g	Baby Yukon gold or small new potatoes
16		Baby carrots - peeled
1 lb	454g / 16oz	Thin asparagus - trimmed, and
		Cut into 1 1/2" pieces - (3 cups)
4 oz	113g	Sugar snap peas - strings removed
8 oz	227g	Radishes - trimmed, and (small)
		Halved lengthwise
3 tablespoons	45ml	Olive oil
4		Scallions - trimmed, and
		Cut into 1" pieces
1		Box frozen fava beans - (10 oz) - thawed
		= (or baby lima beans)
2/3 cup	157ml	Vegetable broth
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 tablespoon	15ml	Fresh lemon juice - (optional)
1 1/2 teaspoons	7.5ml	Finely-chopped fresh tarragon

Recipe Instructions

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

In deep skillet, heat oil over medium heat. Stir in scallions, fava beans, cooked potatoes and blanched vegetables. Pour in broth and bring to a simmer. Stir in parsley, lemon juice tarragon, salt and pepper to taste. Let stand for several minutes. Serve warm.

This recipe yields 4 servings.

Per Serving: 273 Cal; 10g Prot; 10g Total Fat (2 Sat. Fat); 36g Carb.; 0mg Chol; 549mg Sod.; 8g Fiber.

Source:
Vegetarian Times, April 2002

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