Directions:
- Line a large, rimmed baking sheet with paper towels. Put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon, remove carrots to bowl. Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.
- Transfer cooled carrots from ice water to prepared baking sheet. Remove cooked onions to ice water; add ice to bowl as necessary. Continue to cook vegetables as follows, transferring cooked vegetables to ice water and draining on paper towels when cold: asparagus, 2 to 4 minutes; green beans, 4 to 5 minutes; sugar snap peas and baby lima beans, 2 minutes. (Vegetables can be cooked up to 5 hours ahead; cover and refrigerate. Bring to room temperature before continuing with recipe.)
- Melt butter in a large skillet over medium heat. Add vegetables, including peas and artichoke hearts. Stir gently until heated through, about 5 minutes. Stir in tarragon and lemon juice and season with salt and pepper. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2054.3 Kcal (8601 kJ) | ||
| Calories from fat | 720.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.03g | 123% | |
|---|---|---|---|
| Cholesterol | 122.12mg | 41% | |
| Sodium | 810.47mg | 34% | |
| Potassium | 6429.59mg | 137% | |
| Total Carbs | 270.55g | 90% | |
| Sugars | 60.28g | 241% | |
| Dietary Fiber | 97.22g | 389% | |
| Protein | 81.26g | 163% | |
| Vitamin C | 202.4mg | 337% | |
| Vitamin A | 5.2mg | 173% | |
| Iron | 242.5mg | 1347% | |
| Calcium | 740.5mg | 74% | |
| Amount Per 100 g | |||
| Calories | 98.77 Kcal (414 kJ) | ||
| Calories from fat | 34.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 123% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 41% | |
| Sodium | 38.97mg | 34% | |
| Potassium | 309.14mg | 137% | |
| Total Carbs | 13.01g | 90% | |
| Sugars | 2.9g | 241% | |
| Dietary Fiber | 4.67g | 389% | |
| Protein | 3.91g | 163% | |
| Vitamin C | 9.7mg | 337% | |
| Vitamin A | 0.3mg | 173% | |
| Iron | 11.7mg | 1347% | |
| Calcium | 35.6mg | 74% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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