Spring Vegetable Bundles Recipe
- 4 to 6 green onions
- 1 cup water
- 1 pound fresh asparagus, trimmed
- 1 medium sweet red pepper, julienned
- 1 medium sweet yellow pepper, julienned
- 2 medium carrots, julienned
- 12 thyme springs
- 1-1/3 cups white wine
- 3 tablespoons butter
- 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.
- 2. Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.
- 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.
- 4. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles. Yield: 12 bundles.
1 serving (1 each) equals 59 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 38 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.
Reviews for Spring Vegetable Bundles
"These bundles looked so pretty but had a strange taste. Next time I think I will omit the thyme and white wine and just roast them with oil & herbs or BBQ them with oil & herbs."
"I made this for a dinner party last night... I followed the other reviews advice and made them in the oven as to not have to fool with it while my guests were here. The presentation was beautiful, but something was off with the flavors. The entire bundle had a bitter-off taste... I think it was the wine. I would make this again, but either omit the wine and substitue chicken broth or just reduce the wine severely. Also, tip- when doing the green onion part make sure you don't over cook them at all or they will mush when you tie the bundles."
"Although these were a bit time-consuming, the results are worth it! I served these for Easter dinner and made the bundles the night before. When making the bundles, I julienned and cooked the carrots a bit before putting them in the bundles...I figured carrots took longer to cook than either the asparagus or peppers, so I gave them a head start! When tying the bundles, I left my onion lengths a bit longer; 8 inches, and that helped with the tying. To cook them, I really didn't want to be cooking after my guests had arrived, so I put the bundles in a glass pan, poured the wine and melted butter on the bottom, covered them with foil, and cooked them at 350 degrees for about 15 minutes. They came out perfectly! They were such a pretty compliment to my Easter dinner, and everyone loved them! Definitely worth the time!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.