Spring Vegetable Sauté [WF/GF/DF/V]
Celebrate spring with this colorful veggie stir-fry.
Ingredients
8 ounces small new potatoes
16 baby carrots
1 pound thin asparagus, trimmed, cut into 1 1/2-inch pieces (about 3 cups)
4 ounces sugar snap peas, strings removed*
8 small radishes, trimmed, halved lengthwise
3 tablespoons olive oil
2 to 3 cloves garlic, minced
4 green onions, sliced into 1-inch pieces
10 ounces frozen baby lima beans or fava beans, thawed
2/3 cup vegetable broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
1. In a medium saucepan, cover potatoes with cold water; bring to a boil. Reduce heat; simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.
2. Meanwhile, in a large saucepan, bring 6 cups lightly salted water to a boil. Add carrots; cook 2 minutes. Add asparagus and sugar snap peas; cook 2 minutes longer. Add radishes; cook 1 minute. Drain; rinse vegetables under cold water until cool.
3. In a deep skillet, heat oil over medium heat. Add garlic, green onions, lima beans, cooked potatoes and cooled vegetables; stir to coat with oil. Add broth; bring to a simmer. Stir in parsley, chives, lemon juice, salt and pepper. Continue stir-frying until heated through.