Flash-Braised Vegetable Medley
START TO FINISH 25 minutes
SERVES 6
See Also: Quinoa with Roasted Beets and Thyme Vinaigrette Recipe
Ingredients:
- 2 Tbsp. butter
- 1 1⁄2 lb. young spring carrots, trimmed and scrubbed, or large carrots, peeled and cut into 3-inch pieces
- 8 oz. button mushrooms, quartered or halved if large, and/or other mushrooms, such as oyster or morel
- 6 oz. pearl or whole boiling onions, peeled
- 3 cloves garlic, chopped
- 1⁄2 cup dry white wine or chicken broth
- 1 cup chicken broth
- 2 Tbsp. snipped fresh marjoram
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. black pepper
- 8 oz. fresh asparagus, trimmed and cut into 2- to 3-inch pieces
- Lemon wedges
Directions:
- In an extra-large skillet melt butter over medium heat. Add carrots and mushrooms; cook 3 minutes, stirring occasionally. Add onions and garlic; cook and stir 2 minutes. Increase heat to medium-high. Carefully add wine; cook 1 minute or until wine has almost evaporated. Add chicken broth, 1 Tbsp. of the marjoram, the salt, and pepper; reduce heat to medium. Cover; cook 8 to 10 minutes or until vegetables are fork-tender. Remove from heat. Add asparagus; cover. Let stand 5 minutes. Sprinkle with the remaining 1 Tbsp. marjoram. Serve with lemon wedges.
Nutritions:
Per Serving 132 cal., 4 g fat (3 g sat. fat), 11 mg chol., 425 mg sodium, 19 g carb., 5 g fiber, 9 g sugars, 4 g pro.
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