Mixed Root Vegetable Sauté Recipes

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

MIXED-ROOT-VEGETABLE SAUTé

Steps:

• Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.
• Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.
• Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste
• Garnish with lime wedges and serve.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

FRESH SAUTéED VEGETABLES

Steps:

• Heat oil in large skillet on medium-high heat.
• Add vegetables; cook and stir until crisp-tender.
• Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.