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Spring Vegetable Medley

Makes 8 to 10 servings
Print Recipe
Ingredients Method

Ingredients
  

  • 3 quarts water
  • 1 tablespoon salt
  • 1 pound baby carrots trimmed and halved lengthwise
  • 1 pound baby starburst squash
  • 1 pound baby pattypan squash
  • ¼ 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
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Method
 

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