Spring Vegetable Sauté
Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.
Ingredients
US
Metric
- 5 ml olive oil
- 120 ml sweet onion (sliced)
- 1 garlic clove (finely chopped)
- 3 new potatoes (tiny, quartered)
- 180 ml carrot (sliced)
- 180 ml asparagus pieces
- 180 ml sugar snap peas (or green beans)
- 120 ml radishes (quartered)
- 1 ml salt
- 1 ml black pepper
- 2 ml dill (dried)
Steps
- Wash hands with soap and water.
- Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute
- Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
- If the vegetables start to brown, add a tablespoon or two of water.
- Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender -- about 4 minutes more.
- Serve immediately.
Nutrition (per serving)
| Calories | 138 |
|---|---|
| Protein | 4.0 g |
| Fat | 1.0 g |
| Carbs | 29.0 g |
| Fiber | 5.0 g |
| Sodium | 177 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)