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Carrot Edamame Saute

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  Olive oil 2 Teaspoon
  Finely chopped shallots 1⁄2 Cup (8 tbs)
  Shredded carrot 8 Ounce, 1 package
  Fully cooked refrigerated shelled edamame 1⁄3 Cup (5.33 tbs)
  Diced red bell pepper 1⁄4 Cup (4 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon (Fresh)
  Butter 1 Teaspoon
  Lemon juice 2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon

Heat oil in a large nonstick skillet over medium heat.
Add shallot, and saute 3 to 4 minutes or until soft.
Add carrot and edamame; saute 5 minutes or until vegetables are almost tender.
Add bell peppers; saute 2 minutes.
Add parsley and butter, stirring until butter melts.
Stir in lemon juice, thyme, salt, and black pepper.

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Carrot Edamame Saute Recipe