Saute of Julienned Garden Vegetables

Saute of Julienned Garden Vegetables

Colorful and garden fresh, these vegetables are sure to please at your holiday table.

Ingredients:

4 carrots

6 celery stalks

3/4 pound green beans

1 Tablespoon unsalted butter

1 Tablespoon extra virgin olive oil

1 red onion, thinly sliced

Salt and freshly ground pepper

1 tablespoon finely chopped fresh flat leaf parsley

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Directions:

Peel the carrots. Trim away the tough ends and any strings from the celery stalks. Cut the carrots and celery stalks into 2 x 1/4x 1/4inch julienne strips, keeping them separate. Trim off the ends of the green beans and, if they are large and more than 3 inches in length, cut them into julienne strip to match the carrots and celery.

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Bring a saucepan 3/4 full of water to a boil. Add the carrots and boil for 1 minute. ?Using a slotted spoon, scoop out the carrots, draining well and set aside. Add the celery strips to the same boiling water and boil for 30 seconds, then scoop them out and set aside. Finally add the green beans to the boiling water and boil for 2 minutes, then drain well and set aside

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In a frying pan over medium heat, melt the butter with the olive oil. Add the onion and saute, stirring until soft and lightly browned, 3 to 5 minutes. Add the carrots, celery, and green beans to the onions and continue to saute until the vegetables are soft and tender but not too soft, about 3 minutes. Add 1/2 teaspoon salt and pepper to taste, and the parsley and mix well.

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Transfer to a warmed serving dish and serve immediately. Serves 6

HAPPY EASTER