You just can't get much healthier than this vegetable packed Healthy Vegetable Dinner!
8 ounces baby Yukon gold or small new potatoes
16 baby carrots
1 pound thin asparagus, trimmed and cut into 1-1/2-inch pieces
8 small radishes, trimmed and halved lengthwise
3 tablespoons olive oil
4 scallions, cut into 1-inch pieces
10-ounce box frozen fava beans or baby lima beans, thawed
2/3 cups low sodium vegetable broth
1/4 cup chopped fresh flat leaf parsley
1-1/2 teaspoon chopped fresh tarragon
In medium saucepan, combine potatoes and enough water to cover them. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, cool, and cut into quarters.
Meanwhile, in a large saucepan, bring six cups lightly salted water to a boil. Add carrots and cook for two minutes. Add asparagus and snap peas, also cooking for two minutes. Add radishes and cook for one minute. Drain and rinse under cool water.
In a 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 pepper.
Let stand a few minutes and serve warm.
Recipe makes 4-6 servings.
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