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Spring Vegetables Amandine

Western.Chefs's picture
Spring Vegetables Amandine is mildly nutty and also proves to be great for entertaining your guests or family. It has been years now since I have started too make this Spring Vegetables Amandine dish at home. You will be searching for a 10 to rate me on this dish.
  Asparagus 1 Pound, cut into 2-inch pieces
  Green onions 1 Bunch (100 gm), cut into 2-inch pieces
  Chinese pea pods 1⁄2 Pound
  Carrots 3 Medium, thinly sliced
  Salt To Taste
  Small red potatoes 1 1⁄2 Pound, cut into bite sized chunks
  Butter/Margarine 2 Tablespoon
  Sliced blanched almonds/Slivered blanched almonds 1⁄2 Cup (8 tbs)

1. In 12-inch skillet over medium-high heat, in
2 tablespoons hot salad oil, cook asparagus, green onions, Chinese pea pods, carrots, and 1/2 teaspoon salt, stirring frequently, until vegetables are tender-crisp. With slotted spoon, remove vegetables to bowl.
2. In same skillet in 2 more tablespoons hot salad oil, cook potatoes and 1/4 teaspoon salt over medium heat, covered, until browned and tender, turning potatoes occasionally.
3. Meanwhile, in small saucepan over medium heat, in hot butter or margarine, cook almonds until lightly browned. Remove saucepan from heat.
4. Return all vegetables to skillet; heat through. Stir in almond mixture.

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Spring Vegetables Amandine Recipe