Spring Vegetable Sauté
This simple, healthy dish can be added to lunch, dinner, or served a la carte. Add it to pastas, salads and wraps or serve it alongside your favorite meat.
Ingredients
- 1 teaspoon olive oil
- 1/2 onion
- 1 clove garlic
- 3 small new potatoes
- 2 medium carrots
- 3/4 cup asparagus pieces
- 3/4 cup sugar snap peas
- 1/2 cup radishes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried dill
Instructions
- Wash all vegetables. Cut off tops of radishes.
- Peel and finely chop garlic clove. Slice onion and carrots. Quarter potatoes and radishes.
- Heat olive oil in a skillet and cook onion for 2 minutes. Add garlic and cook another minute.
- Stir in potatoes and carrots. Cover, turn heat to low, and cook until almost tender, about 15 minutes.
- If the vegetables start to brown, add a tablespoon or two of water.
- Add asparagus, peas, radishes, salt, pepper and dill. Cook about 5 minutes more, stirring often until just tender.
- Serve immediately.
Notes
Smart Shopping Tips:
- When purchasing asparagus, look for thin, sturdy spears with tight heads. Fresh asparagus should snap when bent.
- Although red radishes are the most widely known, you can also find elongated French Breakfast radishes which are milder than red ones. Daikon are the larger, white carrot-shaped radishes.
- When sautéing vegetables, they should be cut to a uniform thickness and size to ensure they will cook evenly. Stir frequently to promote even browning and cooking.
- The browning achieved by sautéing vegetables adds richness to the dish, and because the food is cooked quickly, the flavor and texture can remain intact.
- Use any combination of your favorite or seasonal vegetables.
