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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Green Green Spring Vegetables

Makes: 4 to 6 servings
Start to Finish 25 mins
Green Green Spring Vegetables
Ingredients
  • 1/4  pound  French string beans (haricot verts), ends removed
  •  Kosher salt
  • 1/4  pound  sugar snap peas, ends and strings removed
  • 1/4  pound  asparagus, ends removed
  • 1/2  pound  broccolini, ends removed
  • 2  tablespoons  unsalted butter
  • 1  tablespoon  good olive oil
  • 3  large  shallots, sliced
  • 1/2  teaspoon  freshly ground black pepper
Directions

1. Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift beans from water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and beans. Cut asparagus in 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to ice water. Cut broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

2. When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add drained vegetables to shallots with 1/2 teaspoon salt and the pepper; toss. Cook just until the vegetables are heated through. Serve hot. Makes 4 to 6 servings.

Nutrition Facts (Green Green Spring Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 126,
  • Fat, total (g) 9,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 9,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 4,
  • vit. A (IU) 680,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 147,
  • Potassium (mg) 249,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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