Sautéed Veggies
Sautéed Veggies
Description
Whip up a quick and healthy side dish with this speedy sautéed vegetables recipe. Using fresh veggies, butter, olive oil, and a unique cooking method, you'll get perfectly tender-crisp results with a delicious restaurant-style crunch!
Ingredients
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Instructions
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Peel and wash the carrots well. Wash the zucchini and make decorative lines on the outside with a fork. You can add any other vegetables you like.
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Cut the vegetables into uniform pieces. You can slice them into rounds or sticks, as preferred. The suggested size is medium, not too small. Do not boil the vegetables.
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In a large pan or skillet, heat olive oil and butter.
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Add a few cloves of garlic to the butter and oil. Sauté until they take on a golden color and infuse the fat with their aroma. Remove the garlic cloves and set them aside.
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Add the cut vegetables (zucchini, carrots, green beans, etc.) to the hot pan with the infused oil and butter.
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Sauté over high heat, stirring frequently, until the vegetables start to take on a golden color. Remember, they are placed directly in the pan without pre-boiling for the best flavor and texture.
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Sprinkle the vegetables with a pinch of salt and a pinch of black pepper.
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If you have instant vegetable broth powder, add a small pinch for extra flavor.
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Once the vegetables have achieved a golden color, add water.
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Reduce the heat to low and cover the pan tightly. Let it steam for 10 minutes.
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The vegetables will come out perfectly cooked with a delicious restaurant-style crunch. Serve immediately as a healthy and flavorful side dish.
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