An Easter Menu For a Delicious and Stunning Spread

Spring Vegetable Medley
Serves 10
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  1. 3 quarts water
  2. 1 tablespoon salt
  3. 1 pound baby carrots, trimmedand halved lengthwise
  4. 1 pound baby starburst squash
  5. 1 pound baby pattypan squash
  6. 1/4 cup butter
  7. 2 tablespoons olive oil
  8. 1 (8-ounce) bag sugar snap peas
  9. 2 shallots, sliced
  10. 2 tablespoons minced garlic
  11. 1 tablespoon chopped fresh parsley
  12. 1 tablespoon chopped fresh chives
  13. 1 tablespoon fresh lemon juice
  14. 1/2 teaspoon salt
  15. 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 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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