Spring Green Vegetable Medley
Celebrate the vibrant flavors of spring with this delightful Spring Green Vegetable Medley inspired by the Barefoot Contessa, Ina Garten. This visually stunning and delicious dish features a colorful assortment of fresh vegetables, perfectly blanched to retain their bright hues and crisp textures. Tossed in aromatic shallots and finished with a touch of butter and olive oil, this medley makes for an elegant side dish that pairs wonderfully with any main course. Share this irresistible recipe with family and friends, and savor the taste of springtime all year round!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
French string beans (haricots verts)
1/4 lb (Ends removed)
Kosher salt
To taste
Sugar snap peas
1/4 lb (Ends and strings removed)
Asparagus
1/4 lb (Ends removed, cut into 2-inch lengths)
Broccolini
1/2 lb (Ends removed, cut in half)
Unsalted butter
2 tablespoons
Olive oil
1 tablespoon
Large shallots
3 (Sliced)
Fresh ground black pepper
1/2 teaspoon
Instructions
1
Begin by filling a large pot with water, adding a generous amount of kosher salt, and bringing it to a boil.
2
Blanch the haricots verts (French string beans) in the boiling water for just 1 minute. Using a slotted spoon or sieve, carefully lift them out and immediately transfer them to a bowl filled with ice water to stop the cooking process.
3
In the same pot of boiling water, add the sugar snap peas. Cook for 1 minute until they are bright green and still crispy, then drain and add them to the ice water alongside the string beans.
4
Next, cut the asparagus into 2-inch pieces diagonally. Place them in the boiling water and cook for 2 minutes, then transfer to the ice water.
5
Lastly, chop the broccolini in half, boil in the same water for 1 minute, and add to the ice bath too. Once all the vegetables are thoroughly cooled, drain them well and set aside.
6
When you’re ready to serve, heat the unsalted butter and olive oil in a large sauté pan over medium heat. Add the sliced shallots and sauté for about 5 minutes, stirring occasionally, until they are golden brown and fragrant.
7
Gently add all the drained vegetables to the pan, sprinkle with 1/2 teaspoon of salt and the freshly ground black pepper, and toss to combine everything. Stir until the vegetables are warmed through, being careful not to overcook them. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spring Green Vegetable Medley?
The Spring Green Vegetable Medley is a vibrant side dish featuring a mix of blanched fresh green vegetables tossed with sautéed shallots, butter, and olive oil.
Who inspired this Spring Green Vegetable Medley recipe?
This recipe is inspired by the Barefoot Contessa, Ina Garten.
Which vegetables are included in this medley?
The medley includes French string beans (haricots verts), sugar snap peas, asparagus, and broccolini.
What are haricots verts?
Haricots verts are French-style string beans, which are typically thinner and more tender than standard green beans.
How long should I blanch the haricots verts?
The haricots verts should be blanched in boiling salted water for exactly 1 minute.
How do I stop the cooking process after blanching?
Immediately transfer the boiled vegetables into a bowl filled with ice water to stop the cooking process.
How should I prepare the sugar snap peas?
You should remove the ends and strings from the sugar snap peas before cooking.
What is the boiling time for sugar snap peas?
Sugar snap peas should be cooked in boiling water for 1 minute until they are bright green and crispy.
How do I cut the asparagus for this recipe?
Remove the ends and cut the asparagus into 2-inch pieces diagonally.
How long does it take to blanch the asparagus?
The asparagus pieces require 2 minutes of boiling time.
How is the broccolini prepared for the medley?
Remove the ends and chop the broccolini in half before boiling.
What is the blanching time for broccolini?
The broccolini should be boiled for 1 minute before being moved to the ice bath.
Can I use the same pot of water for all the vegetables?
Yes, you can blanch each vegetable sequentially in the same pot of boiling salted water.
What fats are used to sauté the vegetables?
The recipe uses a combination of 2 tablespoons of unsalted butter and 1 tablespoon of olive oil.
How many shallots are needed for this recipe?
You will need 3 large shallots, which should be sliced.
How long should I sauté the shallots?
Sauté the shallots for about 5 minutes over medium heat until they are golden brown and fragrant.
When do I add the seasoning?
Add 1/2 teaspoon of salt and the freshly ground black pepper when you add the drained vegetables back into the sauté pan.
How do I ensure the vegetables don't get mushy?
By blanching them briefly and then using an ice bath, you lock in the crisp texture and prevent overcooking during the final sauté.
Should the vegetables be served hot or cold?
While they are chilled in ice water during prep, the final dish should be served hot after being warmed through in the sauté pan.
Is this a healthy side dish?
Yes, it is a healthy side dish packed with fresh green vegetables and heart-healthy olive oil.
What type of salt is recommended?
The recipe recommends using kosher salt for both the boiling water and the final seasoning.
How much black pepper is used?
The recipe calls for 1/2 teaspoon of freshly ground black pepper.
What is the texture of the vegetables in this dish?
The vegetables are intended to be tender-crisp, meaning they are cooked through but still have a firm, fresh bite.
Can I make this recipe in advance?
Yes, you can blanch and chill the vegetables ahead of time, then perform the final sauté with shallots just before serving.
What is the total amount of green beans, peas, and asparagus used?
The recipe uses 1/4 lb each of haricots verts, sugar snap peas, and asparagus.
How much broccolini is required?
The recipe uses 1/2 lb of broccolini, which is double the amount of the other individual green vegetables.
What heat setting should I use for the sauté pan?
Use medium heat to sauté the shallots and warm the vegetables.
Does this dish contain many ingredients?
No, it is a simple dish with an ingredient count of 9, including seasonings and fats.
What makes this dish visually appealing?
The blanching process preserves the bright, vibrant green colors of the different vegetables, creating a stunning presentation.
Is this recipe suitable for an elegant dinner?
Yes, its sophisticated mix of vegetables and aromatic shallots makes it an elegant side dish for any main course.