Recipes

Special Spring Vegetable Mix

Written on January 01, 2005

Healthy Bonus: This vegetable mix is bursting with colors. The combination of vegetables pack beta-carotene and lutein for healthy eyes plus lots of vitamins and fiber.

2 Tbs. olive oil
1 cup frozen pearl onions (5 ounces)
3 cups fresh asparagus, cut into 1-inch pieces (about 12 ounces)
1 cup fresh carrots, peeled and cut into 1/4-inch coins (about 3 medium carrots)
1 cup fresh snow peas, stemmed (about 4 ounces)
1 cup artichokes (about 8 ounces)
1/2 tsp. salt
1 cup frozen green peas
1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste.

Heat olive oil in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)
Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately.

Nutritional analysis per serving (Serves 8): 77 calories, 4 g protein, 10 g carbohydrate,
2 g fat (0g saturated fat), 4 g fiber.

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