Spring Vegetable Saute with Herbs

spring vegetable saute with herbs

Spring Vegetable Saute with Herbs

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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.
Servings: 4
Calories: 140


  • 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


  • 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
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