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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds small red potatoes, quartered |
1 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
2 tablespoons fresh lemon juice |
2 garlic cloves, minced |
1/2 teaspoon salt, divided |
3 cups sugar snap peas, trimmed (about 8 ounces) |
3 cups (1 1/2-inch) diagonally sliced asparagus (about 1 pound) |
2 cups baby carrots, halved lengthwise (about 8 ounces) |
1 tablespoon olive oil |
2 teaspoons grated lemon rind |
1/8 teaspoon black pepper |
1 cup radishes, quartered lengthwise |
1/3 cup small mint leaves |
1/3 cup cilantro leaves |
1/3 cup flat-leaf parsley leaves |
2 cups trimmed watercress (about 1 bunch) |
Directions:
1. Combine first 5 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes. Remove potatoes with a slotted spoon. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 8 minutes). Combine broth mixture, potatoes, and 1/4 teaspoon salt in a bowl; set aside.
2. Steam the peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water, and drain. Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain. Steam the carrots, covered, 4 minutes or until crisp-tender. Rinse carrots with cold water; drain. Combine 1/4 teaspoon salt, peas, asparagus, carrots, oil, rind, and pepper in a large bowl. Combine potato mixture, vegetable mixture, radishes, mint, cilantro, and parsley, tossing well to coat. Arrange the watercress on each of 8 plates; divide the potato mixture evenly among plates.
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