QUICK JULIENNED VEGETABLE SAUTE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- Using my vegetable peeler, I "julienned" each vegetable. In a skillet, heat olive oil on medium heat. Add garlic and vegetables and cook for less than a minute until just tender, but not overcooked.
SWEET VEGETABLE SAUTE
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it's done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible.
Nutrition Facts : Calories 137 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 2 grams, Sugar 6 grams
JULIENNE OF WINTER ROOT VEGETABLES
Steps:
- In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
- Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
- Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.
HERBED JULIENNED VEGETABLES
This is a beautiful and tasty way to make your diners pay attention to their vegetables! The combination of carrots, celery and turnip provides a mild but flavorful side dish. Take advantage of the seasons, altering the herbs and vegetables to follow your inspiration - tender asparagus spears with chives or chervil in the spring or wild mushrooms with rosemary in the fall.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Reserve 4 sprigs of tarragon for garnish. Remove the leaves from the remaining tarragon sprigs and chop them.
- With a chefs knife, cut the carrots, celery stalks and turnip into julienned strips about ¼"x ¼" by about 3" long.
- Make a parchment paper lid to fit the saute pan: Fold a square of parchment in half, triangularly, then in half again. Fold it over once or twice more to form a slender cone.
- Holding the paper cone over the pan with the tip hovering over the center, use the edge of the pan as a gauge to cut the cone. (Alternately trace a circle around an inverted saucepan onto the paper and cut the just inside the circle so that it will fit inside the saucepan).
- Unfold the paper round.
- Warm the butter until soft and brush a little over the paper round. Heat the remaining butter in the saute pan. Add the vegetable julienne and the herbs. Salt and pepper to taste and stir.
- Set the paper round on the vegetables, butter-side down. Cover the pan with the lid and cook over low heat, stirring occasionally, until the vegetables are crisp-tender, 15-20 minutes, taking care not to burn them.
- Serve immediately.
Nutrition Facts : Calories 102.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 141.5, Carbohydrate 5.8, Fiber 1.9, Sugar 3.2, Protein 0.9
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
JULIENNED SUMMER VEGETABLE MEDLEY
"I created this when trying to recreate a fantastic dish we tried at a resort. It's a great source of fresh vegetables and is also low fat." Charlene Chambers - Ormond Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.
Nutrition Facts : Calories 55 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
JULIENNE DE LEGUMES (VEGETABLES IN JULIENNE)
Steps:
- Cut the ends off each zucchini. Cut the zucchini into quarterinch thick slices. Stack the slices and cut them into quarter-inch wide julienne strips.
- Prepare the turnips in the same manner, cutting them into julienne strips.
- Cut the carrots in half crosswise. Prepare them as you did the zucchini and turnips.
- Put the carrots in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer two minutes.
- Add the turnips and let simmer one minute. Drain quickly.
- Heat the butter in a heavy skillet and add the zucchini, carrots, turnips, salt, pepper and shallots. Cook, tossing and stirring the vegetables, about two to three minutes. Do not overcook.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams
COLORFUL VEGETABLE SAUTE
This fresh-tasting mixture is so pretty and tasty-and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the peppers, zucchini and carrots in oil for 5 minutes. Add the cabbage, salt and pepper; saute 1 minute longer. , In a small bowl combine vinegar and water; pour over the vegetables. Cook and stir for 2-3 minutes or until heated through. Sprinkle with sesame seeds; cook and stir 1 minute longer.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
JULIENNED POTATOES LYONNAISE
Steps:
- Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
- Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
- Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
- Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
- Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
- Cook on second side until nicely browned, about 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 844 milligrams, Sugar 4 grams, TransFat 0 grams
VEGETABLE SAUTE
Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
- Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.
Nutrition Facts : Calories 258 g, Fat 8 g, Protein 12 g
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