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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 12 |
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By The Canadian Living Test Kitchen. Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish. Ingredients:
3 cups sugar snap peas (10 oz/300 g) or 3 cups snow peas (10 oz/300 g) |
1 bunch thin carrot (12 oz/375 g) |
2 bunches thin asparagus, trimmed (2 lb/1 kg total) |
8 pattypan squash (10 oz/300 g) |
8 baby zucchini (1 lb/500 g) |
3 tablespoons butter |
5 shallots, finely chopped (or 1 small onion) |
1 tablespoon finely chopped fresh thyme (or 1 tsp/5 ml dried) |
Directions:
1. Trim sugar snap peas.
2. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
3. Cut asparagus, squash and zucchini diagonally in half.
4. Set vegetables aside separately.
5. In large saucepan of boiling salted water, blanch carrots for 1 minute.
6. Add peas and asparagus; blanch for 1 minute.
7. Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
8. In large skillet, melt butter over medium-high heat;
9. sauté shallots just until softened, about 1 minute.
10. Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
11. Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.
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