Baby Vegetable Medley
Baby Vegetable Medley
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 79 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 4 g |
| chol | 9 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 66 |
| vit C | 27 |
| folate | 47 |
Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
Ingredients
- 3 cups sugar snap peas or snow peas, (10 oz/300 g)
- 1 bunch thin carrots, (12 oz/375 g)
- 2 bunches thin asparagus, trimmed (2 lb/1 kg total)
- 8 pattypan squash, (10 oz/300 g)
- 8 baby zucchini, (1 lb/500 g)
- 3 tbsp butter
- 5 shallots or small onion, finely chopped
- 1 tbsp finely chopped fresh thyme, (or 1 tsp/5 mL dried)
Preparation
Trim sugar snap peas. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices. Cut asparagus, squash and zucchini diagonally in half. Set vegetables aside separately.
In large saucepan of boiling salted water, blanch carrots for 1 minute. Add peas and asparagus; blanch for 1 minute. Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.)
In large skillet, melt butter over medium-high heat; saut?hallots just until softened, about 1 minute. Add squash and zucchini; saut?ntil slightly softened and golden, about 4 minutes.
Add blanched vegetables and thyme; saut?ntil hot and glossy, about 3 minutes.
Source : Canadian Living Magazine: April 2006
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