Braised Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make this flavorful, colorful side dish with almost any spring vegetable, including radishes, peas, spinach, or asparagus. When trimming vegetables, leave about 1/2 inch of green stems attached. Prep: 20 minutes, Cook: 13 minutes. Ingredients:
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 bunch small carrots (1/2 pound), peeled and trimmed |
1 bunch small turnips (1/2 pound), peeled and trimmed |
1 bunch radishes (1/2 pound), trimmed |
1 bunch asparagus (1 pound), bottom 2 inches trimmed |
1 tablespoon chopped fresh tarragon |
juice of 1 medium orange (3 tablespoons) |
1/2 cup cold water |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Heat olive oil and butter in a large pan over medium heat until butter melts. Add carrots and turnips, and sauté, stirring occasionally, about 8 minutes or until golden brown.
2. Add radishes, asparagus, and tarragon, and sauté 1 to 2 minutes, stirring occasionally. Stir in remaining ingredients. Cover, reduce heat to low, and simmer 2 to 3 minutes or until liquid is thickened slightly and vegetables are tender. Serve immediately.
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