Spring Vegetable Sauté with California Raisins
A quick sauté of spring vegetables with California raisins.
- 8 baby artichokes
- 16 baby carrots, peeled and trimmed
- 1 cup thin green beans, cut in 1-1/2-inch lengths
- 16 frozen white pearl onions, thawed
- 1 tablespoon butter
- 1 clove garlic, minced
- 12 green onions, white and light-green parts cut into 1-1/2-inch lengths
- 1 cup California raisins
- 1/4 cup fresh chopped parsley leaves
- 1/2 teaspoon salt
- Pinch freshly ground pepper
Cook artichokes in boiling salted water, about 8 minutes, until tender. Cool and drain. Trim, quarter and remove chokes. Set aside. In large saucepan, bring 2 to 3 quarts water to boil. Add carrots and cook about 6 minutes or until tender. Remove with slotted spoon to large bowl of ice water. Meanwhile, cook green beans in same boiling water until tender, about 3 minutes. Remove with slotted spoon to same bowl of ice water. Add pearl onions to same boiling water and cook until completely thawed and heated through. Remove with slotted spoon to same bowl of ice water. Cool vegetables and drain thoroughly. (May be prepared a day ahead to this point and stored in refrigerator.)
Just before serving, heat butter in large skillet over medium-high heat. Add garlic and cook until lightly browned. Stir in prepared vegetables, green onions and raisins. Sauté, stirring constantly, until vegetables are hot and coated with butter. Add parsley, salt and pepper; toss and serve.
Nutrition Facts Per Serving
Calories 120 (13% from fat); Total Fat 2g (sat 1g, mono 0g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 3g; Carbohydrate 25g; (Dietary Fiber 3g; Sugars 18g; ); Iron 2mg; Sodium 360mg; Calcium 32mg; Potassium 234mg
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