Spring Vegetable Bundles
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 bundles.
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.
Ingredients
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4 to 6 green onions
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1 cup water
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1 pound fresh asparagus, trimmed
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1 medium sweet red pepper, julienned
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1 medium sweet yellow pepper, julienned
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2 medium carrots, julienned
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12 thyme springs
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1-1/3 cups white wine
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3 tablespoons butter
Directions
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1.
Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside.
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2.
Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.
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3.
In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds.
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4.
Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.
Nutrition Facts
1 bundle: 59 calories, 3g fat (2g saturated fat), 8mg cholesterol, 38mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.
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