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Umami Vegetable Sauté with Tarragon & White Wine
Ingredients
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2 tablespoons white wine
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2 teaspoon porcini mushrooms, dried and ground
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2 teaspoon Tarragon
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½ teaspoon Garlic Granules
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½ teaspoon Sea Salt
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1 tablespoons olive oil
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1 carrot, halved lengthwise and thinly sliced on the diagonal
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1 celery stick, thinly sliced on the diagonal
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1 red pepper, thinly sliced
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200 gram (7 ounce) asparagus, chopped to a length approx. 5cm (2”)
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300 gram (10 ounce) multicoloured cherry tomatoes
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100 gram (4 ounce) red cabbage, thinly sliced
Key Products
Instructions
- 1 Mix wine, ground mushrooms, Tarragon, Garlic Granules and Sea Salt in small bowl. Set aside.
- 2 Heat oil in large pan on a medium-high heat. Add carrot and celery, cook and stir for 2 minutes, or until lightly browned. Add red pepper and asparagus, cook and stir for a further 2 minutes, or until tender-crisp. Add tomatoes and wine mixture, cook and stir for a further minute, or until tomatoes are heated through. Remove from heat, add cabbage and mix well.
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