Spring Vegetable Sauté

5 from 1 vote

Tender spring vegetables seasoned with an anise flavored liquor and plenty of lemon zest and tarragon make this a delicious spring-inspired side.

Course Side Dish

Cuisine American

Keyword american, carrot, dairy-free, egg-free, leek, nightshade-free, nut-free, pea shoot, radish, side, tarragon, vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 122kcal

Author Jenny Ross

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

Get Recipe Ingredients

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.

Protein:Energy Quotient [calories]: 0.35