Spring Vegetable Medley

Makes 8 to 10 servings


3 quarts water
1 tablespoon salt
1 pound baby carrots, trimmed and halved lengthwise
1 pound baby starburst squash
1 pound baby pattypan squash
1/4 cup butter
2 tablespoons olive oil
1 (8-ounce) bag sugar snap peas
2 shallots, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. In a large Dutch oven, combine water and salt. Bring to a boil over high heat. Add carrots, return to a boil, and cook for 2 minutes. Add squash; cook for 3 to 4 minutes, or until vegetables are crisp-tender. Remove vegetables from water; drain completely.
2. In a Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add sugar snap peas, shallots, and garlic; cook for 3 minutes, stirring frequently. Add carrots and squash; cook for 5 minutes, stirring frequently, until tender. Add parsley, chives, lemon juice, salt, and pepper; cook for 1 minute, stirring constantly.



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