Wednesday, April 6, 2016

Quick Vegetable Saute Recipe


Add a little shallot and dried dill or tarragon to any mixture of frozen vegetables and have a delicious side dish on the table fast. If you’d like to make this recipe with fresh vegetables instead, cut them into bite-size pieces and add a tablespoon or two of water to the skillet when you add the vegetables; adjust the cooking time as needed.


·         1 tablespoon extra-virgin olive oil

·         1 small shallot, minced

·         4 cups mixed frozen vegetables, such as corn, carrots and green beans

·         1/2 teaspoon dried dill, or tarragon                  

·         1/4 teaspoon salt

·         1/4 teaspoon freshly ground pepper


1.    Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in frozen vegetables. Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Stir in dill (or tarragon), salt and pepper.

Recipe by
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