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Umami Vegetable Saute with Tarragon and White Wine
salads sides

Umami Vegetable Sauté with Tarragon and White Wine

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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