Sauteed Vegetables

Sauteed Vegetables Ingredients

2 sm Carrots	5 Fiddlehead ferns - (to 7);
1 Baby turnip	1 tb Olive oil
1 sm Yellow beet	1 tb Unsalted butter
1 sm Purple potato; quartered	Coarse salt; to taste
1 bn Ramp bulbs with leaves; see	Freshly-ground black pepper;
2 Reserved ramp leaves

Instructions for Sauteed Vegetables

* Note: Fiddlehead ferns and ramps are available in specialty produce markets in spring and early summer. Peel carrots and cut in half crosswise, then cut in half lengthwise. Trim turnip ends and cut in half. Trim ends of yellow beet, peel and cut into quarters. Wash fiddlehead ferns and trim ends. Julienne the reserved ramp leaves; set aside. Bring a stockpot of salted water to a boil. Add carrots, turnip, and beet, and blanch until just tender, about 3 to 4 minutes. Add potato, ramps, and ferns, and blanch for an additional 2 to 3 minutes. In a medium saute pan, heat olive oil and butter over medium heat. Remove vegetables from stockpot with a slotted spoon and transfer to pan. Saute until there is just a hint of color, about 1 to 2 minutes. Stir in julienned ramp leaves. Season with salt and pepper, and remove from heat. Serve with duck. Serves 2 to 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 71 Calories (kcal); 6g Total Fat; (77% calories from fat); trace Protein; 4g Carbohydrate; 8mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from Christian Albin Converted by MM_Buster v2.0n.

Main Ingredient: VegetablesCuisine: Uncategorized

More like this...

Sandy Collins Spanish Steak Roll with Sauteed Vegetables

Sauteed Vegetables

Spanish Steak Roll with Sauteed Vegetables

Sauteed Vegetables

Thom Christophers Wok-Sauteed Tofu and Vegetables

Ingredient Insight - look inside this recipe