Recipe - Spring Vegetable Saute

8 ounce Baby Yukon gold or small new
potatoes
16 Baby carrots; peeled
1 pound Thin asparagus; trimmed and
cut into 1 1/2inch pieces,
(3 cups)
4 ounce Sugar snap peas; strings
removed
8 small Radishes; trimmed and halved
lengthwise
1 tablespoon Olive oil; (orig was 3 tbsp)
4 Scallions; trimmed and cut
into1inch pieces
10 ounce Frozen fava beans; thawed OR
baby lima beans
2/3 cup Vegetable broth
One fourth cup Chopped fresh parsley
1 tablespoon Fresh lemon juice;
(optional)
1 One half teaspoon Finely chopped fresh
tarragon
Three fourths teaspoon Salt
One fourth teaspoon 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.

Per serving: 247 Calories; 5g Fat (17% calories from fat); 11g Protein; 42g
Carbohydrate; 0mg Cholesterol; 739mg Sodium Food Exchanges: 2 1/2
Starch/Bread; One half Lean Meat; 1 One half Vegetable; 1 Fat

NOTES : "This colorful, tasty dish really celebrates spring. Try it using a
variety of fresh herbs. Crusty whole wheat bread is all you will need to
make a full meal."

Recipe by: Vegetarian Times Magazine, April 1999, page 34

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Apr 23,
1999, converted by MM_Buster v2.0l.