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Umami Vegetable Sauté with Tarragon and White Wine

serves

8

people

Serves

prep-time

15

minutes

Preparation Time

5

min

Cooking Time

Ingredients
  • 2 tbs white wine
  • 2 tsp ground dried porcini mushrooms
  • 2 McCormick Tarragon
  • 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
  1. Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.
  2. 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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