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Category: Sides
Prep Time: Cook Time: Total Time:
2 tablespoons butter, divided
1 tablespoon vegetable oil
8 oz. button mushrooms (2 1/2 cups), halved or quartered depending on size
1/4 cup minced shallots
1 1/2 cups lower-sodium chicken broth
1 cup baby carrots, halved lengthwise
8 oz. asparagus, peeled if desired, cut diagonally into 1/2-inch pieces
1 cup sugar snap peas, cut diagonally into thirds
2 tablespoons chopped fresh chervil*
1 tablespoon sliced fresh chives
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat 1 tablespoon of the butter and oil in large skillet over medium-high heat until butter is melted and oil is hot. Cook mushrooms 4 to 6 minutes or until tender and golden brown, stirring occasionally. Stir in shallots; cook and stir 30 seconds. Add broth and carrots; bring to a boil.
2. Reduce heat to medium-low; cook, covered, 2 minutes. Add asparagus and peas; increase heat to medium-high. Cook, covered, 2 to 4 minutes or until vegetables are tender. Remove from heat.
3. Stir in chervil, chives, lemon juice, salt, pepper and remaining 1 tablespoon butter. Shake skillet or stir vegetables until butter has melted. Serve immediately.
TIP *Chervil is a feathery spring herb that tastes a little like a blend of parsley and tarragon. If you can’t find it, substitute a mixture of fresh parsley and tarragon.
4 (about 3/4-cup) servings
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Spring Vegetable Melange
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Category: Sides
Prep Time: Cook Time: Total Time:
2 tablespoons butter, divided
1 tablespoon vegetable oil
8 oz. button mushrooms (2 1/2 cups), halved or quartered depending on size
1/4 cup minced shallots
1 1/2 cups lower-sodium chicken broth
1 cup baby carrots, halved lengthwise
8 oz. asparagus, peeled if desired, cut diagonally into 1/2-inch pieces
1 cup sugar snap peas, cut diagonally into thirds
2 tablespoons chopped fresh chervil*
1 tablespoon sliced fresh chives
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat 1 tablespoon of the butter and oil in large skillet over medium-high heat until butter is melted and oil is hot. Cook mushrooms 4 to 6 minutes or until tender and golden brown, stirring occasionally. Stir in shallots; cook and stir 30 seconds. Add broth and carrots; bring to a boil.
2. Reduce heat to medium-low; cook, covered, 2 minutes. Add asparagus and peas; increase heat to medium-high. Cook, covered, 2 to 4 minutes or until vegetables are tender. Remove from heat.
3. Stir in chervil, chives, lemon juice, salt, pepper and remaining 1 tablespoon butter. Shake skillet or stir vegetables until butter has melted. Serve immediately.
TIP *Chervil is a feathery spring herb that tastes a little like a blend of parsley and tarragon. If you can’t find it, substitute a mixture of fresh parsley and tarragon.
4 (about 3/4-cup) servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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