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Category: Sides
Prep Time: Cook Time: Total Time:
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.
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Saute Vegetables
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Category: Sides
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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