Spring Vegetable Sauté

  • Yield 6 servings

A quick sauté of spring vegetables with California raisins.

spring_vegetable_sauté
California Raisin Marketing Board

Ingredients

6 baby artichokes
24 baby carrots, peeled and trimmed
1 cup thin green beans, cut in 1-1/2-inch lengths
16 frozen white pearl onions, thawed
1 tablespoon butter
1 clove garlic, minced
12 green onions, white and light-green parts cut into 1-1/2-inch lengths
1-1/2 cup California raisins
1/4 cup fresh chopped parsley leaves
1/2 teaspoon salt
1 pinch freshly ground pepper

Instructions

Combine

Recipe courtesy of the California Raisin Marketing Board

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