Spring Vegetable Saute
HOME > Recipes > Spring Vegetable Saute

Spring Vegetable Saute

Ingredients

  • 2 tablespoons EVOO

  • 2 tablespoons butter

  • 6 baby carrots, thinly sliced

  • 1 bundle spring asparagus, trimmed and thinly sliced on bias

  • 2 cups fresh peas

  • Leeks or spring onions, sliced on bias

  • Salt and pepper

  • 1 cup chicken stock

  • 1 cup carrot tops, dill and parsley finely chopped and combined

Preparation

Serves: 6 to 8

Heat EVOO in large skillet over medium heat, add butter and melt into oil. Add vegetables and onions, season with salt and pepper and cook 12 to 15 minutes until tender. Add stock and herbs and reduce heat to low. 

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...