Shelly's Recipe

Saute Vegetables

Category: Sides

1/4 head fennel, cored, peeled, to remove tough strings, and sliced thinly
2 stalks asparagus, snapped where tender, peeled, and cut into 2-inch lengths
1/4 rutabaga, cut into 1-inch pieces and tourneed (football shaped)
1 tablespoon olive oil
Salt and freshly ground black pepper


Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.

Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.