Spring Vegetable Saute with Herbs
This fresh-tasting saute of peas, beans and frisee (curly endive) -delicately flavoured with fresh herbs and lemon - makes a delightful accompaniment to grilled and pan-fried fish, chicken and meat.
Ingredients
- 1 tbsp olive oil
- 1 garlic clove peeled and crushed
- 10 oz baby leeks trimmed and sliced
- 7 oz green beans trimmed
- 5 oz shelled fresh peas
- 1/4 pint vegetable stock
- 7 oz frisee curly endive
- 1 tbsp chopped mint leaves
- 1 tbsp chopped chives
- 1 tbsp chopped chervil
- juice of 1/2 lemon
- salt and freshly ground black pepper
- lemon wedges to serve
Instructions
- Heat the oil in a large, non-stick frying pan. Add the garlic and leeks, and saute for 3 - 4 minutes or until the leeks have softened.
- Add the green beans and peas to the frying pan and continue to saute for a further 2 minutes.
- Pour in the vegetable stock, cover and simmer for 5 minutes. In the meantime, separate the frisee leaves and add them to the pan. Continue to simmer for 4 - 5 minutes. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Serve immediately, with lemon wedges.
Calories: 140 kcal
Carbohydrates: 24 g
Protein: 5 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 161 mg
Potassium: 617 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 4856 IU
Vitamin C: 49 mg
Calcium: 144 mg
Iron: 4 mg