Spring Vegetable Sauté
8 oz. baby Yukon gold or small new potatoes
16 baby carrots, peeled
1 lb. thin asparagus, trimmed and cut into 1 ½-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions, trimmed and cut into 1-inch pieces
10 oz. frozen fava beans or baby lima beans, thawed
⅔ cup vegetable broth
¼ cup chopped fresh parsley
1 Tbs. fresh lemon juice (optional)
1 ½ tsp. finely chopped fresh tarragon
¾ tsp. salt
¼ tsp. freshly ground black pepper
- In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.
- Meanwhile, in large saucepan, bring 6 cups 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.
- In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice if desired, tarragon, salt and pepper. Remove from heat and let stand for several minutes. Serve warm.