Saute of Summer Vegetables
|1 Carrots (Bunched)(s)||
|1kg Beans French (Loose) (s)||
|1kg Onions (Brown)(s)||
|1 Garlic (Loose Bulb)(s)||
|1 Radish (Pre-packed)(s)||
|1 Tarragon (60G Pack)(s)||
|White Wine Vinegar|
|Black Pepper (Ground)|
|Salt (to taste)|
The freshness of lightly cooked summer vegetable is enhanced by the aromatic flavour of a tarragon and white wine dressing.
225g/ 8oz baby carrots, scrubbed
125g/ 4 1/2oz running (string ) beans
2 courgettes (zucchuni) trimmed
1 bunch large spring onions (scallions)
1 bunch radishes
60g/ 2oz/ 1/2 cup butter
2 tbsp light olive oil
2 tbsp white wine vinegar
4 tbsp dry white wine
1 tsp caster (superfine) sugar
1 tbsp chopped tarragon
salt and pepper
tarragon sprigs, to garnish
- Cut the carrots in half lenght ways, slice the beans and courgettes (zucchini) and halve the spring onions (scallions) and radishes.
- Melth the butter in a large, heavy based frying pan (skillet) or wok. Add all the vegetables and fry them, stirring frequently until they are tender, but still crsip and frim to bite.
- Heat the olive oil, vinegar, white wine and sugar in a small saucepan over a low heat, stirring until the sugar has dissolved. Remove from the heat and add the chopped tarragon.
- When the vegetablesare just cooked, pour over the dressing. Stir though, tossing the vegetablesto coat well, then transfer to a warmed serving dish. Garnish with sprigs of fresh tarragon and serve at once.