Recipe: Spring Vegetable Saute

Serves 4

Note: The season for fiddlehead ferns is brief. Find them at farmers markets and food co-ops, and occasionally at supermarkets. Top these vegetables with crumbled feta or fresh chèvre and serve over couscous or farro for a lively main dish. Feel free to vary the vegetables and the herbs to taste. From Beth Dooley.

• 1 tbsp. unsalted butter

• 1 tbsp. olive oil

• 1/4 c. chopped shallots

• 1/4 lb. new potatoes, thinly sliced

• 1/4 lb. carrots, thinly sliced

• 1/4 c. chicken stock or water

• 6 to 8 fiddlehead ferns, trimmed (see Note)

• 1/2 c. peas, fresh or frozen

• 1/4 c. lima beans or edamame, fresh or frozen

• 1 tbsp. fresh lemon juice, or more to taste

• 1 tbsp. chopped fresh mint

• Salt and freshly ground black pepper to taste

Directions

Heat the butter and oil together over medium-high heat. When the butter is melted and bubbly, toss in the shallots, potatoes, carrots and mushrooms and toss to coat.

Add the stock or water, cover the pan and cook the vegetables until just tender, about 3 to 5 minutes.

Nutrition information per serving:

Calories135Fat7 gSodium40 mg

Carbohydrates16 gSaturated fat2 gTotal sugars4 g

Protein5 gCholesterol10 mgDietary fiber4 g