Spring Vegetable Medley
2015-03-30 16:50:54
Serves 10
Ingredients
- 3 quarts water
- 1 tablespoon salt
- 1 pound baby carrots, trimmedand 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
Instructions
- 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.
- 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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