SPRING VEGETABLE SAUTE
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 15
Steps:
- Fill a medium bowl with water and 2 tablespoons lemon juice; set aside. With a knife, remove all but 1/2 inch stem from artichokes. Cut off sharp tips; remove tough outer leaves, trimming down to yellow inner leaves. Quarter artichokes lengthwise. If they have tough purple chokes, remove with a spoon. Rub artichoke pieces with lemon halves, and place them in lemon water as you work.
- In a medium saucepan, combine 3 1/2 quarts water, 2 1/2 tablespoons lemon juice, oregano, garlic, peppercorns, and olive oil. Bring to a boil, and add artichoke quarters. Cook 8 minutes, until tender. Let artichokes cool in the cooking liquid.
- Meanwhile, fill a medium bowl with ice water; set aside. Bring a medium saucepan of water to a boil. To peel the pearl onions, boil for 1 minute, and remove with a slotted spoon. When cool enough to handle, peel, leaving root and stem ends intact. Set aside.
- Return water to a boil. Add carrots and 1 teaspoon salt. Cook 6 minutes, or until tender. Transfer to bowl of ice water to stop cooking. When carrots have cooled, remove from water with a slotted spoon and set aside. When water has resumed boiling, separately repeat blanching and cooling process with remaining vegetables. Blanch haricots verts and scallions 30 seconds each and peeled pearl onions for 3 minutes.
- Just before serving, heat 2 tablespoons butter in a large skillet over medium-high heat. Add vegetables, and saute, stirring, until vegetables are hot and coated with butter. Add stock, parsley, remaining 1/2 teaspoon salt, and pepper; toss and serve.
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Ikram Ul haq
[email protected]I'm not a big fan of vegetables, but this dish was actually really good. The vegetables were cooked perfectly and the sauce was flavorful. I especially liked the asparagus and sugar snap peas. I'll definitely be making this again!
Zaffar Khan
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables cook up quickly and the sauce is simple to make. I usually serve it over rice or quinoa, but it would also be good with pasta or bread.
catherine mcdougall
[email protected]This is a great way to get your kids to eat their vegetables. The vegetables are cooked perfectly and the sauce is flavorful. I served it with chicken and it was a hit with my kids. I'll definitely be making this again!
Roma Moran
[email protected]I love this recipe because it's so versatile. I can use whatever vegetables I have on hand, and it always turns out delicious. I've made it with asparagus, broccoli, carrots, and even kale. It's always a hit with my family and friends.
nouella foley
[email protected]This is a great recipe for a light and healthy meal. The vegetables are cooked perfectly and the sauce is flavorful. I served it over rice and it was a hit with my family. I'll definitely be making this again!
plpolash akbor
[email protected]I'm always looking for new ways to cook vegetables, and this recipe was a great find. The vegetables were cooked perfectly and the sauce was flavorful. I especially liked the addition of lemon zest, which really brightened up the dish. I'll definitel
Sk Turakil
[email protected]This is a great way to use up leftover vegetables. I usually have a bunch of vegetables in my fridge that need to be used up, and this recipe is a great way to do that. I just throw them all in a pan with some sauce and cook them until they're tender
Dilmith Akash
[email protected]I love this recipe because it's so easy to make. I can throw it together in a few minutes and it always turns out great. The vegetables are always cooked perfectly and the sauce is delicious. I've made this several times and it's always a hit with my
Gacha Bee
[email protected]This is a great recipe for a healthy and delicious meal. The vegetables are cooked perfectly and the sauce is flavorful. I served it over rice and it was a hit with my family. I'll definitely be making this again!
Kristina Joe
[email protected]I'm not a big fan of vegetables, but this dish was actually really good. The vegetables were cooked perfectly and the sauce was flavorful. I especially liked the asparagus and sugar snap peas. I'll definitely be making this again!
lili cruz
[email protected]This spring vegetable sauté is a great way to get your daily dose of vegetables. It's packed with colorful and nutritious vegetables, and the sauce is light and flavorful. I like to serve it over rice or quinoa, but it would also be good with pasta o
robert schaffer
[email protected]I love the bright and fresh flavors of this dish. The vegetables are cooked perfectly and the sauce is light and flavorful. I especially like the addition of lemon zest, which really brightens up the dish. I've made this several times and it's always
Fawziyhe SAMARA
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables cook up quickly and the sauce is simple to make. I usually serve it over rice or quinoa, but it would also be good with pasta or bread.
Abubakar ali Abubakar ali
[email protected]I love this recipe because it's so versatile. I can use whatever vegetables I have on hand, and it always turns out delicious. I've made it with asparagus, broccoli, carrots, and even kale. It's always a hit with my family and friends.
macayla greene
[email protected]This spring vegetable sauté was a great way to use up some of the fresh vegetables from my garden. The recipe was easy to follow and the dish turned out great. The vegetables were cooked perfectly and the sauce was flavorful. I served it over pasta a
Rebekah Talbot Ulibarri
[email protected]I'm always looking for new ways to cook vegetables, and this recipe fit the bill perfectly. The vegetables were cooked to perfection, and the sauce was light and flavorful. I served it over rice, and it was a delicious and healthy meal. I'll definite
GERALD PHANTOPHELT (Johnson)
[email protected]This is my new go-to recipe for spring vegetables! It's so easy to make and always turns out delicious. I love that I can use whatever vegetables I have on hand, and it always comes out great. I've made it with asparagus, sugar snap peas, broccoli, c
ShAkIL ArFiN
[email protected]I'm not usually a fan of sautéed vegetables, but this recipe changed my mind. The combination of vegetables was perfect, and the sauce was light and flavorful. I especially liked the addition of lemon zest, which really brightened up the dish. I'll d
Cathy Williams
[email protected]This spring vegetable sauté was an absolute delight! The flavors were vibrant and fresh, and the vegetables retained their crispness perfectly. I especially loved the addition of asparagus and sugar snap peas, which added a nice crunch and sweetness