Vegetable Saute

Recipe Ingredients

8 oz	227g	Baby Yukon gold or small new potatoes
16		Baby carrots
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, white and light green parts - cut 1" pieces
10 oz	284g	Frozen fava beans or baby lima beans - thawed
2/3 cup	157ml	Low-sodium vegetable broth
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley
1 tablespoon	15ml	Fresh lemon juice - (optional)
1 1/2 teaspoons	7.5ml	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, 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.

Source:
Vegetarian Times, July 2001

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