Food Network UK

Sauteed vegetable medley

0
17
recipe_page_slideshow
term_weight,type,nid
12663
12663
page
17
recipe_page_slideshow
term_weight,type,nid
12663
12663
attachment_1
1
Made this? How was it?

Ingredients

  • 400g mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, French beans, or radish quarters
  • 30g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 tbsp water
  • Salt, freshly ground black pepper

Use imperial measurements

Method

How to make Sauteed vegetable medley

1) Toss vegetables together in a medium bowl.

2) In a medium saute pan, heat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame.

3) Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Variations:

1) Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , without the water. Do this over high heat and brown and crisp the vegetables slightly.

2) Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated peeled fresh ginger to the pan before adding the vegetables.

3) Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped flat-leaf parsley, dill, mint, basil, coriander, or thyme.

To blanch and refresh vegetables:

1) Bring a large pot of water to the boil and salt it generously. Fill a large bowl with ice water, and put a colander or large sieve in it. Add the vegetables to the boiling water and cook, uncovered, until crisp tender, or to desired degree of doneness.

2) Scoop the vegetables from the water and immediately put them in the ice water, to stop cooking and set the colour.

3) Cool and drain, and use as desired.

When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other.