Ingredients

  • 310 grams carrots
  • 400 grams green beans
  • 400 grams asparagus
  • 400 grams squash, yellow
  • 400 grams squash, zucchini
  • 55 grams butter, unsalted
  • 2 ½ tablespoons fresh tarragon

Directions

1. Blanch & refresh carrots, green beans and asparagus. Drain, cover and refrigerate until ready to finish off.
2. Sauté squash for 7 minutes. Add beans and carrots and cook for 5 minutes until vegetables are almost done. Add asparagus and cook until done. Add tarragon. Serve immediately.

Notes
Serving Ideas:Original serves 10.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadVegetable Medley (Spring). To import, drag image to your MacGourmet recipe box.