Best 5 Spring Vegetable Bundles Recipes
When the spring season arrives, an abundance of fresh and vibrant vegetables grace our gardens and markets, beckoning us to create dishes that capture their delicate flavors and tender textures. One enticing way to celebrate this bounty is by preparing spring vegetable bundles, a delightful culinary creation that combines the goodness of seasonal vegetables with herbs, spices, and aromatic seasonings. These bundles, often crafted using parchment paper or aluminum foil, offer a unique and flavorful way to enjoy the best of what springtime has to offer. Whether you prefer steaming, baking, or grilling, this versatile cooking method allows you to create a symphony of flavors that will tantalize your taste buds. So, let's embark on a culinary journey and discover the best recipe for cooking spring vegetable bundles that will transform your meals into a vibrant and delicious springtime feast.
Let's cook with our recipes!
SPRING VEGETABLE BUNDLES
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 bundles.
Number Of Ingredients 9
Steps:
- Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.
Nutrition Facts :
SPRING VEGETABLE BUNDLES
Impress your dinner guests with these colorful vegetables bundles. The trick is to get as long of a green stem on the green onions as possible. If you can do that, these are very simple to put together. I'll share my secret to making them easier to tie together at the end of the recipe directions.
Provided by Bobbie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
- In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
- Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
- In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
- Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
- Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
- *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.
Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.3, Carbohydrate 5, Fiber 1.5, Sugar 1.7, Protein 1.4
VEGETABLE BUNDLES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
- While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
SPRING VEGETABLE BUNDLES
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter or a heating tray.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Trim both ends of onions; cut the green tops into 7-in. lengths. In a saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside.
- Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.
- In a large skillet, place wine or both, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Spoon over bundles.
Nutrition Facts : Calories 68 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 31.6 mg, Sugar 2.2 g
SPRING VEGETABLE BUNDLES
You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter or a heating tray.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Trim both ends of onions; cut the green tops into 7-in. lengths. In a saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside.
- Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.
- In a large skillet, place wine or both, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Spoon over bundles.
Nutrition Facts : Calories 68 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 31.6 mg, Sugar 2.2 g
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your bundles are packed with flavor and nutrients.
- Use a variety of vegetables. This will make your bundles more visually appealing and add different flavors and textures.
- Be creative with your seasonings. Use a variety of herbs, spices, and oils to create bundles that are flavorful and unique.
- Don't overcook the vegetables. They should be tender but still have a slight crunch.
- Serve the bundles immediately. This will ensure that they are at their best flavor and texture.
Conclusion:
Spring vegetable bundles are a delicious and healthy way to enjoy the season's bounty. They are perfect for a light lunch or dinner, and they can also be served as a side dish. With a little creativity, you can create bundles that are both beautiful and delicious.
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