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In this colourful vegetable medley, matchstick-cut vegetables are quickly
blanched in boiling water to cook them slightly. Then the vegetables are sautéed
in a little butter and oil to accentuate their flavour. The end result is a
wonderful side dish of delicate, crisp vegetables that is perfect alongside
almost any main course dish. And remember, butter is good.
Ingredients
4 carrots, peeled and cut into matchsticks
3 stalks celery, peeled and cut into matchsticks
1 yellow squash cut into matchsticks
1 zucchini cut into matchsticks
¼ pound slender green beans, trimmed
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ red onion, thinly sliced
Salt and freshly ground black pepper
1 tablespoon finely chopped parsley
Directions
1. Fill a large saucepan with lightly salted water and bring to a boil. Place
the carrots in a kitchen strainer basket with a handle, and immerse in the
boiling water for 1 minute. Drain and set aside. Place the celery, yellow
squash, and zucchini in the strainer basket and immerse in the boiling water for
30 seconds. Drain and set aside. Place the green beans in the strainer basked
and immerse in the boiling water for 2 minutes. Drain and set aside.
2. In a skillet, heat the butter and oil over medium heat. Add the onion and
sauté for 5 to 7 minutes, or until softened and slightly browned. Add the
carrots, celery, yellow squash, zucchini, and beans and continue sautéing for
another 3 minutes or until cooked through but not soft. Add the salt pepper and
parsley and mix well.
3. Taste for seasoning. Transfer to a serving bowl and serve immediately.
Advance Preparation:
The vegetables can be blanched up to 1-day ahead (step1), wrapped in plastic
wrap, and refrigerated. Bring to room temperature before sautéing.
Serves 4 - 6 people.
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