sauteed veggies

‘Saute’ is the French term for pan frying in a little butter or oil. It’s a delicious way to cook veggies quickly, especially sliced mushrooms as in the photo.

per person
1-2 tablespoons butter, optional
1 large handful veggies, chopped or sliced
1 teaspoon flavouring, optional
splash of seasoning, optional

1. Heat a frypan on a high heat. Add butter, if using, and a little oil.

2. Add veggies and flavouring, if using, and cook, stirring often for about 5 minutes or until the veg are browned and tender. Reduce the heat if the veg start to burn.

3. Remove from the heat. Add seasoning or just season with salt & pepper.

variations

dairy-free – skip the butter and increase your oil.

veggies – all mushrooms. Especially large field or portabello mushrooms. Carrots, broccoli, zucchini, cabbage, brussels sprouts, parsnip, red capsicum ( bell peppers), asparagus, fennel, cauliflower. Harder veg will take longer to cook – more like 10-15 minutes.

flavouring – finely sliced garlic, fresh or dried chilli, rosemary, thyme, oregano.

seasoning – soy sauce, vinegar (sherry, rice vinegar, red wine vinegar, white wine vinegar), lemon juice, miso paste, fish sauce.

leftover potential?

Brilliant! Reheats really well. Great to make a large batch and keep in the fridge for different uses.

problem solving guide

bland – Season with more salt & pepper.

burning – reduce the heat a little. If that doesn’t help, add a splash of water. Putting a lid on will help keep the moisture in and the veg will steam as well so they’ll cook quicker.

veggies too crunchy – Next time cut the veg into smaller pieces so they cook quicker. For now keep cooking until you’re happy.