Spring Vegetables With Shallots And Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | T | Unsalted butter |
| 4 | Shallots, cut crosswise into | |
| thin slices | ||
| Salt to taste | ||
| 1 | lb | Sugar snap peas, trimmed |
| 1 | lb | Asparagus, trimmed and cut |
| diagonally into 2-inch | ||
| pieces | ||
| 3 | lb | Fresh fava beans, shelled |
| blanched in boiling water | ||
| minute and outer shell | ||
| removed -or- | ||
| 1 | lb | Frozen, blanched Fordhook |
| lima beans if desired | ||
| skinned in same manner | ||
| 1 | T | Finely chopped or grated |
| lemon zest | ||
| 2 | t | Fresh lemon juice |
INSTRUCTIONS
1 In a large skillet heat 1 tablespoon olive oil and 1/2 teaspoon butter over moderately high heat until foam subsides and saute shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots. In another skillet heat remaining oil and butter over moderately high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally until crisp tender. Add fava beans and saute, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through. Yield: 6 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8849 Posted to MC-Recipe Digest V1 #547 by Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3881
Calories From Fat: 465
Total Fat: 53.5g
Cholesterol: 30.5mg
Sodium: 2677.8mg
Potassium: 12941.3mg
Carbohydrates: 752.1g
Fiber: 49.6g
Sugar: 61.7g
Protein: 202.2g