June 20, 2022
Spring Vegetable Sauté
Tender spring vegetables seasoned with an anise flavored liquor and plenty of lemon zest and tarragon make this a delicious spring-inspired side.
Servings: 6
Calories: 122kcal
Ingredients
- 2 tablespoons butter or butter flavored coconut oil for dairy-free
- 2 leeks white and light green portions sliced thin, washed thoroughly, and dried (they tend to be sandy)
- 2 garlic cloves minced
- 1/4 cup Pernod optional
- 1/2 cup chicken broth or vegetable broth for vegetarian
- 1 bag radishes trimmed and quartered
- 2 carrots peeled and cut into 1/2 inch thick slices
- 2 tablespoons tarragon minced
- zest of 1 lemon
- 2 cups pea shoots or other greens of choice
- salt and pepper to taste
Instructions
- Heat the butter in a large nonstick pan over medium high heat. When melted, add the radishes, cut side down cook for about 10 minutes, or until they soften and brown, stirring only occasionally to allow for browning. Top with leeks and carrots and cook, stirring occasionally until the leeks are soft and translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Add the Pernod, if using and cook until little to no liquid remains, about 3 minutes. Add the broth and cook until little to no liquid remains and the vegetables are tender-crisp. Season to taste with salt and pepper.
- Remove from heat and stir in the tarragon, zest, and pea shoots. Serve immediately.
Notes
Protein:Energy Quotient [calories]: 0.35
Nutrition Facts
Spring Vegetable Sauté
Amount per Serving
Calories
122
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
170
mg
7
%
Potassium
374
mg
11
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
4433
IU
89
%
Vitamin C
72
mg
87
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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