Name: Umami Vegetable Sauté with Tarragon and White Wine
Prep time: 15 min
Cook time: 5 min
Yield: 6
Ingredients: 2 tbsp white wine; 2 tsp porcini mushrooms, dried and ground; 2 tsp Tarragon; ½ tsp Garlic Granules; ½ tsp Sea Salt; 1 tbsp olive oil; 1 carrot, halved lengthwise and thinly sliced on the diagonal; 1 celery stick, thinly sliced on the diagonal; 1 red pepper, thinly sliced; 200 g (7 oz) asparagus, chopped to a length approx. 5cm (2”); 300 g (10 oz) multicoloured cherry tomatoes; 100 g (4 oz) red cabbage, thinly sliced

Tarragon

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Umami Vegetable Sauté with Tarragon & White Wine

Prep Time

15 Minutes

Cook Time

5 Minutes

Ingredients

12

Servings

6

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

Ingredients

2 tablespoons white wine
2 teaspoon porcini mushrooms, dried and ground
2 teaspoon Tarragon
½ teaspoon Garlic Granules
½ teaspoon Sea Salt
1 tablespoons olive oil
1 carrot, halved lengthwise and thinly sliced on the diagonal
1 celery stick, thinly sliced on the diagonal
1 red pepper, thinly sliced
200 gram (7 ounce) asparagus, chopped to a length approx. 5cm (2”)
300 gram (10 ounce) multicoloured cherry tomatoes
100 gram (4 ounce) red cabbage, thinly sliced

Key Products

Tarragon

Product Information

£ 1.83/unit,5g

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Garlic Granules

Product Information

£ 1.89/unit,47g

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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.