Wednesday, March 13, 2013

Sauteed Diva Veggies


I am sure you have one of those days when you just fumble about in the kitchen and come up with something so bloody fantastic that you decide the recipe is going to make you happy every time you make it for the rest of your life! 

But Shhhhhh...the former part's supposed to be a secret! 

I am really proud to share this one with you guys. Its knock your socks off delicious and healthy to eat! The best part is you can improvise. Add/ subtract the veggies and be proud of yourself for making this fabulous veggie dish! 

And yes I named them Sauteed Diva Veggies because they will please your inner diva when you make it, make you feel like one when you eat it and it is the prima donna of all the sauteed veggies I have ever eaten. 

And please do forgive me this time....I didn't think I'd be sharing this on the blog and hence I don't have pics while I was making it. So you'll have to just do with my instructions this time! :) 




Serves: 4

Complexity: **

Time taken: 20 mins


You'll need

2-3 carrots, peeled, washed, thinly sliced into 2" long pcs
2 cups green beans, washed and cut in almost same length as carrots
1 packet mushrooms about 12-15 pcs, sliced.
4 tbsp balsamic vinegar
1 1/2 tbsp salted butter
1 tbsp olive oil
4-5 cloves garlic, minced
1 tsp red chili flakes/ paprika/ fresh black pepper
salt to taste
dry herbs of your choice. I used 1 tsp dried oregano and 1 tsp dried basil
Pinch of love




Method

Have your veggies rinsed, dried, cut and ready. Feel free to use bell peppers, broccoli, corn, peas, squash, zucchini...whatever rocks your boat. 

In a saute pan, take the olive oil and butter on a medium low flame. Add the minced garlic to that. Let the butter melt and the garlic saute. Garlic butter..........mmmmmm insanely delicious! 

Saute for about 2 mins till you see the garlic become completely opaque and turn golden on the sides. Add the red chili flakes (or your choice of pepper) and give it a stir. 

Now increase the flame to high and pour in the balsamic vinegar. But be careful. It will sizzle. Reduce the flame to medium high and let the sauce reduce. Keep stirring intermittently. 

Let it reduce to half and then go ahead and plonk your veggies inside. Give it a good stir so the veggies are all coated with the buttery balsamic-y sauce. Add the salt and dried herbs. Sprinkle your pinch of love and then cover with a lid for about 5 mins on a medium flame. 

Let the veggies steam and the flavours get to know each other better. You can steam them for as long or as little as you like depending how much crunch you like your veggies to have. I went with steaming them for 5-7 mins and they still had a crunch but the flavours had seeped in well. 

Serve it up in a bowl and eat as a side dish with you proteins and salads. I had mine on the side of pesto spaghetti and some fruits. Yummm..... Indulge! :) 






No comments:

Post a Comment