SPRING VEGETABLES WITH WARM VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
- Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
- Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.
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AAYUSHMA SUNAR
[email protected]I can't wait to try this recipe!
MUHAMMAD MOEEN
[email protected]This dish is so easy to make, even for a beginner cook.
Dewana Gray Morman
[email protected]I love the vibrant colors of this dish. It's so inviting!
nabirah nabirah
[email protected]This dish is a great way to get your kids to eat their vegetables.
ahmad imperator
[email protected]I've made this dish several times and it's always a hit with my family and friends.
XcoGH TV
[email protected]This is one of my favorite spring recipes. It's so fresh and delicious.
Sagar Patel
[email protected]I'm definitely going to be making this dish again and again.
Rubi Espinosa
[email protected]The warm vinaigrette is what really makes this dish special. It's so flavorful and adds a nice depth of flavor.
Nabi Orakzai
[email protected]I love how versatile this dish is. You can add or remove vegetables depending on what you have on hand.
Rene West
[email protected]This dish is a great way to use up all the spring vegetables that are in season right now.
Markson James
[email protected]I'm not usually a fan of vegetables, but this dish changed my mind. The warm vinaigrette really made the vegetables taste amazing.
Atule Malik
[email protected]This is the perfect dish for a light and healthy meal. The vegetables are packed with nutrients and the vinaigrette is a great way to add some extra flavor without adding a lot of calories.
ch abubakar Ahmed
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the vibrant colors and the delicious flavors.
Thomas Otten
[email protected]The spring vegetables were fresh and flavorful, and the warm vinaigrette really brought out their natural sweetness. I especially loved the asparagus and sugar snap peas.
YITBAREK HABTAMU
[email protected]I was pleasantly surprised by how easy this dish was to make. The instructions were clear and concise, and I was able to whip it up in no time. It's definitely a keeper!
Dillon Deers
[email protected]This dish was a delightful symphony of flavors! The asparagus and sugar snap peas retained their crispness, while the carrots and radishes were perfectly tender. The warm vinaigrette was the perfect finishing touch, adding a subtle tang that compleme