umami vegetable saute with tarragon recipe | Schwartz

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