Best 2 Spring Vegetables With Shallots And Lemon Recipes

Awaken your taste buds to the delightful flavors of spring with a vibrant medley of vegetables, aromatic shallots, and a zesty hint of lemon. Let this recipe guide you in crafting a culinary masterpiece that captures the essence of the season. Discover how to transform simple ingredients into an extraordinary dish that will tantalize your senses and leave you craving for more. Get ready to embark on a culinary journey that celebrates the bounty of spring's harvest and leaves you feeling refreshed and revitalized.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING VEGETABLES WITH SHALLOTS AND LEMON

Spring Vegetables with Shallots and Lemon image

Categories Bean Vegetable Side Sauté Vegetarian Quick & Easy Lemon Asparagus Spring Healthy Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut diagonally into 1/2-inch slices
3 pounds fresh fava beans, shelled, blanched in boiling water 1 minute, and outer skins removed, or 1 pound frozen Fordhook lima beans, blanched and, if desired, skinned in same manner
two 3-inch strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips
2 teaspoons fresh lemon juice

Steps:

In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté snap peas with salt to taste, stirring occasionally, until crisp-tender and add in shallots.
In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally, until crisp-tender. Add fava or lima beans and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.

SLOW-COOKED LEMONY SPRING VEGGIES

Slow-Cooked Lemony Spring Veggies image

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 medium carrots, halved lengthwise and cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1-1/2 pounds baby red potatoes, quartered
3 tablespoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1 teaspoon grated lemon zest
1/4 cup minced fresh chives

Steps:

Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours., Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.

Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Use fresh, seasonal vegetables: Spring vegetables are at their peak flavor right now, so take advantage of them! Look for vegetables that are brightly colored and have no blemishes.
Don't overcook the vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp, about 5-7 minutes.
Use a variety of cooking methods: Roasting, sautéing, and grilling are all great ways to cook spring vegetables. Experiment with different methods to find the ones you like best.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of the vegetables. Try adding some fresh thyme, rosemary, or oregano, or a pinch of salt and pepper.
Serve the vegetables with a simple sauce: A simple sauce can help to bring out the flavor of the vegetables. Try a vinaigrette, a yogurt sauce, or a pesto.

Conclusion:

Spring vegetables are a delicious and healthy way to enjoy the season. With a little planning and effort, you can easily create a delicious and memorable meal that everyone will love. So next time you're looking for a healthy and flavorful side dish, give spring vegetables a try!