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Umami Vegetable Sauté with Tarragon and White Wine

Name: Umami Vegetable Sauté with Tarragon and White Wine
Prep time: 15 min
Cook time: 5 min
Yield: 8
Ingredients: 2 tbsps white wine; 2 tsps ground dried porcini mushrooms; 2 tsps McCormick® Tarragon Leaves; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp salt; 1 tbsp 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

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

Ingredients
Instructions
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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

KEY PRODUCTS

INSTRUCTIONS

1 Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.
2 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.