Spring Vegetable Sauté

Name: Spring Vegetable Sauté
Yield: serves 4
Ingredients: 4 medium carrots; 1 bunch of asparagus; 1 14-ounce can of artichoke hearts; 1 bunch of scallions; 2 tablespoons olive oil; 4 garlic cloves, minced or pressed; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1 tablespoon unbleached white flour; 1 cup vegetable broth (see page 295); 2 tablespoons fresh thyme; 1 cup frozen shelled edamame (optional); Shaved Parmesan or Pecorino Romano cheese (optional)

December 9, 2011

The glistening vegetables in bright shades of green and orange in this garlicky dish are a reminder that summer’s just ahead. Frozen shelled edamame (fresh soybeans) are available in natural food stores and many supermarkets. We like to keep a bag on hand to add to soups, stews, and sautés.

Recipe notes

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