Spring Vegetable Sauté

Spring Vegetable Sauté Recipe - Healthy and Tasty Vegetarian Food

| Servings: 4 |

Vegetarian diet

Introduction

This Spring Vegetable Sauté recipe is a delicious and nutritious way to enjoy the fresh flavors of spring vegetables. Packed with a variety of colorful veggies, this dish is not only visually appealing but also full of vitamins and minerals.

History

This recipe is inspired by the abundance of fresh spring vegetables that are available during the spring season. It is a celebration of the vibrant colors and flavors that come with the arrival of warmer weather.

Ingredients

8 oz (227 g) baby Yukon gold or small new potatoes
16 baby carrots, peeled
1 lb (454 g) thin asparagus, trimmed and cut into 5.5 inches pieces (3 cup)
4 oz (113 g) sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 tbsp olive oil
4 scallions, trimmed and cut into 1 inch pieces
1 box (10 oz (283 g)) frozen fava beans or baby lima beans, thawed
0.67 cup vegetable broth
0.25 cup chopped fresh parsley
1 tbsp fresh lemon juice (optional)
1.5 tsp finely chopped fresh tarragon

How to prepare

1. In a medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.
2. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.
3. In a deep skillet, heat oil over medium heat. Stir in scallions, fava beans, cooked potatoes, and blanched vegetables. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon, salt, and pepper to taste. Let stand for several minutes. Serve warm.

Variations

Add a sprinkle of Parmesan cheese on top before serving for a savory twist.
Swap out the vegetables for your favorites, such as zucchini, bell peppers, or cherry tomatoes.

Cooking Tips & Tricks

Be sure to blanch the vegetables in boiling water before sautéing them to ensure they are cooked through but still crisp.

- Feel free to customize this recipe by adding your favorite spring vegetables or herbs.

- For a burst of citrus flavor, add a squeeze of fresh lemon juice before serving.

Serving Suggestions

Serve this Spring Vegetable Sauté as a side dish with grilled chicken or fish for a complete and balanced meal.

Cooking Techniques

Blanching the vegetables before sautéing them helps to retain their vibrant colors and crisp texture.

Ingredient Substitutions

Feel free to swap out any of the vegetables in this recipe for ones that you prefer or have on hand. You can also use fresh lima beans instead of frozen.

Make Ahead Tips

You can blanch the vegetables ahead of time and store them in the refrigerator until you are ready to sauté them.

Presentation Ideas

Serve this dish in a large serving bowl and garnish with fresh herbs, such as parsley or tarragon, for a pop of color.

Pairing Recommendations

This Spring Vegetable Sauté pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 240

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 8g

Sugar: 7g

Fats

Total Fat: 10g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 7g

Vitamins and minerals

Vitamin A: 120%

Vitamin C: 60%

Calcium: 8%

Iron: 15%

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten.

Summary

This Spring Vegetable Sauté is a nutrient-dense dish that is low in calories and high in vitamins and minerals. It is a great way to incorporate a variety of vegetables into your diet.

Summary

This Spring Vegetable Sauté is a delicious and nutritious way to enjoy the flavors of spring. Packed with a variety of colorful vegetables, this dish is sure to be a hit at your next meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Spring Vegetable Sauté. It was a warm spring day, and I was visiting my dear friend Clara in her cozy little cottage nestled in the countryside. Clara was known for her delicious home-cooked meals, and I always looked forward to learning new recipes from her.

As we sat at her kitchen table, sipping on herbal tea and catching up on old times, Clara suddenly remembered a recipe she had been meaning to share with me. She rummaged through her old recipe box and pulled out a faded, yellowed piece of paper. "Here it is," she exclaimed, her eyes twinkling with excitement. "This is my family's recipe for Spring Vegetable Sauté. It's a simple yet flavorful dish that celebrates the fresh produce of the season."

I eagerly leaned in as Clara began to tell me the story behind the recipe. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who was known for her culinary skills. Clara fondly recalled how her great-grandmother would spend hours in the kitchen, creating dishes that were not only delicious but also filled with love and memories.

As she read aloud the ingredients and instructions for the Spring Vegetable Sauté, I could feel my mouth watering in anticipation. The recipe called for a medley of spring vegetables such as asparagus, peas, carrots, and baby potatoes, all sautéed together in a fragrant blend of herbs and spices. It sounded like the perfect dish to celebrate the arrival of spring.

After jotting down the recipe in my own handwriting, Clara and I set out to the local farmer's market to gather the fresh ingredients we would need. We carefully selected the ripest asparagus, the sweetest peas, and the most colorful carrots, ensuring that each vegetable was of the highest quality. I couldn't wait to recreate the dish in my own kitchen and share it with my family.

Back at home, I set to work preparing the Spring Vegetable Sauté following Clara's instructions to the letter. The kitchen soon filled with the earthy aroma of the sautéing vegetables, mingling with the scent of fresh herbs and spices. I could feel the love and tradition of Clara's family recipe infusing the dish with its own special magic.

As I plated the Spring Vegetable Sauté and took my first bite, I was transported back to Clara's cozy cottage and the warm spring day when she had shared the recipe with me. The flavors burst on my tongue, each vegetable perfectly cooked and bursting with freshness. It was a dish that celebrated the season in all its glory.

From that day on, the Spring Vegetable Sauté became a staple in my recipe repertoire. I would make it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I prepared the dish, I would think back to Clara and her great-grandmother, and the traditions and memories they had passed down to me through this simple yet delicious recipe.

Years passed, and I continued to make the Spring Vegetable Sauté, each time adding my own twist or variation to the dish. Sometimes I would add a splash of white wine for extra flavor, or toss in some toasted pine nuts for crunch. But no matter how I prepared it, the dish always brought back the memories of that warm spring day when Clara had shared the recipe with me.

As I grew older, I realized the true power of recipes like the Spring Vegetable Sauté. They were not just a list of ingredients and instructions, but a connection to the past and a way to keep memories alive. Every time I cooked the dish, I felt like I was honoring Clara and her great-grandmother, and all the love and tradition they had poured into their family recipe.

And so, as I sit here now, surrounded by my own family and friends, I am grateful for the gift of that simple yet delicious recipe for Spring Vegetable Sauté. It has brought joy, warmth, and connection to my life, and I will always cherish the memories and traditions it represents.