Spring Vegetable Saute

Name: Spring Vegetable Saute
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams baby artichokes; 24 baby carrots, stems trimmed to 3/4 inch; 0 teaspoons freshly ground black pepper; 1 teaspoons whole black peppercorns; 3 Tbsps Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat; 59 milliliters fresh flat-leaf parsley leaves; 1 clove garlic, cut in half; 85 grams haricots verts or thin green beans, trimmed; 3 lemons, juiced, lemon halves reserved; 1 Tbsp olive oil; 1 teaspoon dried oregano; 16 white pearl onions; 2 teaspoons salt; 12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths; 2 Tbsps unsalted butter

Need a gluten free, primal, and vegetarian side dish? Spring Vegetable Saute could be a super recipe to try. One serving contains 109 calories, 3g of protein, and 5g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Spring. A mixture of baby artichokes, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.