FRESH SPRING VEGETABLES RECIPE

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INGREDIENTS: 1 lb. fresh green beans 1 lb. fresh baby carrots 6 small yellow squash 1 pt. cherry tomatoes hot water 16 oz. can small potatoes salted water 1/4 lb. butter 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. parsley DIRECTIONS: Wash and tip green beans; cut into 3" lengths. Peel carrots. Peel squash and cut in half lengthwise, then into 3" strips. Drop tomatoes into very hot water for 30 seconds; cool and peel. drain potatoes. In a large skillet bring salted water to a boil. Place beans in 1/3 section of the pan, carrots in another 1/3 of pan. Simmer for 10 minutes. Add squash to remaining 1/3 section of the pan. Cover and simmer until all vegetables are just tender. Heat 3 Tbsp. of butter in another skillet. Sauté potatoes and tomatoes until potatoes are lightly brown. Remove all vegetables in groups to a platter and keep warm. Melt remaining butter with salt, pepper, and parsley. Pour over vegetables and serve immediately. Serves 6 to 8. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes