Image titled: SpringVegetableSaute
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

Ingredients

1 teaspoon olive oil
1/2 cup sweet onion (sliced)
1 garlic clove (finely chopped)
3 new potatoes (tiny
quartered)
3/4 cup carrot (sliced)
3/4 cup asparagus pieces
3/4 cup sugar snap peas
or green beans
1/2 cup radishes (quartered)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dill (dried)

Steps

Wash hands with soap and water.
Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute
Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
If the vegetables start to brown, add a tablespoon or two of water.
Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender -- about 4 minutes more.
Serve immediately.

Nutrition Facts

Nutrients Amount
Total Calories 138
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 177 mg
Carbohydrates 29 g
Dietary Fiber 5 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 4 g
Vitamin D 0 mcg
Calcium 46 mg
Iron 2 mg
Potassium 752 mg

US Department of Health and Human Services
National Cancer Institute

U.S. Department of Agriculture. MyPlate Kitchen Website. Spring Vegetable Sauté. Recipe source: US Department of Health and Human Services National Cancer Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.