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Umami Vegetable Sauté with Tarragon and White Wine
salads sides

Umami Vegetable Sauté with Tarragon and White Wine

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Umami flavor is found naturally in tomatoes, mushrooms, carrots, asparagus and celery. Whip up this quick veggie sauté as a fresh way to savor the “fifth taste.”
  • 15m

    prep time

  • 5m

    Cook Time

  • 46

    Calories

  • 12

    Ingredients

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Ingredients

8

Servings

  • 2 tablespoons white wine
  • 2 teaspoons ground dried porcini mushrooms
  • 2 teaspoons McCormick® Tarragon Leaves
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 carrot, halved lengthwise and thinly sliced on the diagonal
  • 1 rib celery, thinly sliced on the diagonal
  • 1 red bell pepper, thinly sliced
  • 2 cups asparagus pieces , 2-inch pieces
  • 2 cups halved multicolored cherry tomatoes
  • 1 cup thinly sliced red cabbage

Instructions

  • Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.

  • Heat oil in large skillet on medium-high heat. Add carrot and celery; cook and stir 2 minutes or until lightly browned. Add bell pepper and asparagus; cook and stir 2 minutes or until tender-crisp. Add tomatoes and wine mixture; cook and stir 1 minute or until tomatoes are heated through. Remove from heat. Add cabbage; mix well.

Nutrition information (per Serving)

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