Sauteed Baby Vegetables Recipe - Cooking Index
Sauteed Baby Vegetables Recipe - Cooking Index
Most vegetables are at their best when they are young. Baby vegetables have the most intense flavor. You can use any combination of vegetables as long as they are fresh and provide a variety of color. Cooking time will vary with size, but cooking them quickly will keep the flavor intact and most of the vitamins will be retained.
Type: Vegetables| 2 tablespoons | 30ml | Unsalted butter |
| 12 | Sugar snap peas - (to 15) | |
| 8 | Baby carrots - peeled, trimmed | |
| 8 | Baby yellow squash - trimmed | |
| 1 | Red bell pepper - cored, seeded, | |
| And cut into 1/4" strips | ||
| 3 tablespoons | 45ml | Chicken Stock - (see recipe), heated |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a 10-inch skillet over medium heat, heat the butter until foamy. Saute the vegetables for about 2 minutes, to coat with the butter. Pour in the stock and season lightly with salt and pepper. Cook for about 4 minutes longer, just until the vegetables are tender but still crispy. Correct seasoning to taste.
Remove the vegetables with a slotted spoon and serve with entree of your choice. Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entree.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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