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Try using a variety of fresh herbs in this colorful, tasty dish.
In 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.
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, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm.
- Calories 290
- Carbohydrate Content 38 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 9 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 393 mg
- Sugar Content 0 g