Umami Vegetable Sauté with Tarragon and White Wine
8
peopleServes
15
minutesPreparation Time
5
minCooking Time
Ingredients
- 2 tbs white wine
- 2 tsp ground dried porcini mushrooms
- 2 McCormick Tarragon Leaves
- 1/2 McCormick Garlic Powder
- 1/2 McCormick Sea Salt Coarse
- 1 tbs olive oil
- 1 carrot, halved lengthwise and thinly sliced on the diagonal
- 1 stick celery, thinly sliced on the diagonal
- 1 red capsicum, thinly sliced
- 2 cups asparagus pieces (2-inch pieces)
- 2 cups halved multicolored cherry tomatoes
- 1 cup thinly sliced red cabbage
Directions
- Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.
- Heat oil in large fry pan on medium-high heat. Add carrot and celery; cook and stir for 2 minutes or until lightly browned. Add capsicum and asparagus; cook and stir for 2 minutes or until tender-crisp. Add tomatoes and wine mixture; cook and stir for 1 minute or until tomatoes are heated through. Remove from heat. Add cabbage; mix well.
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