Spring Vegetable Sauté
From USDA MyPlate Kitchen. US Department of Health and Human Services National Cancer Institute
What goes in
- 4.9 mlolive oil
- ½ cupsweet onion
- 1garlic clove
- 3new potatoes
- ¾ cupcarrot
- ¾ cupasparagus pieces
- ¾ cupsugar snap peas
- ½ cupradishes
- 1.2 mlsalt
- 1.2 mlblack pepper
- 2½ mldried dill
How to cook it
- Wash hands with soap and water.
- Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute
- Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
- If the vegetables start to brown, add a tablespoon or two of water.
- Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender -- about 4 minutes more.
- Serve immediately.
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