Recipe Archives->Vegetables->Mixed Saute

Mixed Vegetable Saute

2 medium unpeeled red potatoes, sliced 
1/2 cup red or yellow peppers, sliced
1/4 cup garlic scapes, chopped
1/4 cup fresh beets, sliced
1/4 lb. turnips, chopped
1/4 cup asparagus tips
1/4 lb. french beans
1/2 cup baby carrots
1/4 cup snow peas
Salt & pepper
Olive oil

In a large pan, add enough oil to coat the bottom with a thin layer
of oil. Saute the scapes, potatoes, beets and turnips till almost
tender, about 15 to 20 minutes. Then add the rest of the vegetables
and continue to saute for 5 minutes. Put vegetables in serving dish,
drizzle with vinaigrette and serve.

Vinaigrette: 3 Tbsp. olive oil, 1 Tbsp. sherry vinegar, and 1/8
tsp. summer white truffle puree, slightly warm.

Printable version: mixed-saute.txt.