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Recipe : *** Crunchy Garden Vegetables

Crunchy Garden Vegetables
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Vegetables

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 medium-sized zucchini, cut in long thin strips
  • 1 small fennel bulb, sliced paper thin
  • 3 to 4 young carrots, peeled and sliced in long thin strips
  • 16 green asparagus, cut in small 0.5 ” sticks, tips kept
  • 6 red spring onions, cut in 4
  • ½ teaspoons fennel seeds
  • 2 garlic cloves, chopped thinly
  • fresh lemon balm, chopped
  • tarragon, chopped
  • salt and pepper
  • olive oil
  • 15 g fresh green peas

  • Recipe preparation steps

  • 1
    Prepare all of your vegetables.
  • 2
    Use a vegetable peeler to make the zucchini and carrots long strips.
  • 3
    Heat 2 tablespoons olive oil in a large non-stick frying pan.
  • 4
    Add the fennel seeds and garlic and cook for a few min until fragrant, without browning.
  • 5
    Add the carrot and zucchini strips, the red scallions and cook for 2 min.
  • 6
    Add the peas and asparagus sticks with the tarragon.
  • 7
    Continue to cook for 3 min.
  • 8
    Add the asparagus tips and continue to cook for 2 to 3 min, until the vegetables reach the texture that you prefer.
  • 9
    I like them on the crunchy side, full of vitamins then.
  • 10
    Serve with a splash of quality olive oil and chopped lemon balm.
  • Ready !



 

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