Go Back

Spring Vegetable Medley

Print Recipe Pin Recipe
Servings: 10
Ingredients Method

Ingredients
  

  • 3 quarts water
  • 1 tablespoon salt
  • 1 pound baby carrots trimmedand halved lengthwise
  • 1 pound baby starburst squash
  • 1 pound baby pattypan squash
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1 8-ounce bag sugar snap peas
  • 2 shallots sliced
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Method
 

  1. In a large Dutch oven, combine water and salt. Bring to a boil over high heat. Add carrots, return to a boil, and cook for 2 minutes. Add squash; cook for 3 to 4 minutes, or until vegetables are crisp tender. Remove vegetables from water; drain completely.
  2. In Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add sugar snap peas, shallots, and garlic; cook for 3 minutes, stirring frequently. Add carrots and squash; cook for 5 minutes, stirring frequently, until tender. Add parsley, chives, lemon juice, salt, and pepper; cook for 1 minute, stirring constantly.