Special Spring Vegetable Mix Food

MIXED SPRING VEGETABLES

Mixed Spring Vegetables image

Categories Side Steam Easter Vegetarian High Fiber Low/No Sugar Green Bean Carrot Turnip Squash Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

3/4 pound (about 30) baby carrots, trimmed and peeled
3/4 pound (about 24) baby turnips, trimmed, or 1 pound turnips, peeled and cut into 1-inch pieces
3/4 pound haricots verts (thin green beans), trimmed
3/4 pound (about 30) baby pattypan squash,* trimmed
1/2 stick (1/4 cup) unsalted butter
2 tablespoons minced fresh chives, or to taste

Steps:

In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender,and transfer them to a large bowl. In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl. In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl. In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.

SPECIAL SPRING VEGETABLE MIX

Special Spring Vegetable Mix image

Fresh asparagus, tiny pearl onions, carrots, and snow peas, are the basis for this yummy Spring-inspired vegetable dish.

Provided by Allrecipes Member

Categories Carrot Side Dishes

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 cup frozen pearl onions
3 cups fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into 1/4-inch coins
1 cup fresh snow peas, stemmed
1 cup frozen artichokes
½ teaspoon salt
1 cup frozen green peas
½ cup thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste

Steps:

Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)
Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 11.7 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 217 mg, Sugar 3.3 g

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