Thursday, May 25, 2017

Recipe: Sauteed Julienned Vegetables

I made this using all kinds of different vegetables including zucchini, carrots, celery, purple cabbage, onions, bell peppers, green cabbage, bean sprouts and green onions. It's a great side dish or even a quick snack. I made this as a side dish for fish the other night and we both liked it. 

For this recipe I just used carrots, celery and green cabbage. 

To make this you will need: 

2 carrots
1 stalk of celery
1/2 cup of thinly sliced green cabbage
1/4 cup vegetable or chicken broth
1 TBSP Olive oil
Salt and pepper to taste
A julienne food peeler

Note: You can julienne slice all of these vegetables by hand if you want but I found it easier and quicker to buy a $7 julienne food peeler and use it. 

What to do: 

Julienne cut your vegetables either by hand or with a peeler. Add the olive oil to a pan over medium heat. Add all the vegetables except the cabbage and saute for 3 minutes. Add cabbage, salt, pepper and broth and saute for another 3 minutes or until the broth is gone and the vegetables are tender but still crispy. 

You can add other flavors to this and even a sauce if you'd like. 

Does this look like something you'd try?