Here’s how to make the best sauteed vegetables: colorful, flavor-packed and tender! Gone are the days of the soggy veggie saute #ClaudettesKitchen
Ingredients:
- 3 carrots peeled
- Cut the top and the bottom of the carrots
- Wash well the carrots
- Slice the carrots to 45 degrees
- Add water a little bit above the carrots
- On high heat until boils
- When boils low the heat and cook for extra 10 minutes or until the carrots become tender
- When the fork get easily in the carrots add the zucchini
- 0.5 Kg of Zucchini washed well
- Slice the Zucchini to 45 degrees
- Mix well the ingredients
- Half teaspoon salt
- Cook on high heat until boils
- When boils low the heat and cook for extra 5 minutes or until the zucchini become tender or the fork get easily into it then turn off the heat
- Pour the sauteed into a colander
- Add water to cool it down
- Once it cool down add half teaspoon of salt
- Half teaspoon of crusty mint
- 1 Lemon juice
- Half cup of olive oil
- Mix well the ingredients
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Are sauteed vegetables still healthy?
Cooking vegetables breaks down the plants' cell walls, releasing more of the nutrients bound to those cell walls. Cooked vegetables supply more antioxidants, including beta-carotene, lutein and lycopene, than they do when raw. Cooked vegetables also deliver more minerals.
What is a healthy way to saute vegetables?
Sauté veggies over medium-high heat until tender (cooking times vary by veggie; keep an eye on them to be sure they don't burn and reduce to medium if necessary).
How do you saute vegetables without making them soggy?
If you add too many ingredients at once, they will overlap and steam, rather than sauté, making them rubbery or soggy.
What is the best way to saute vegetables?
In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes.
How long should I saute vegetables?
The long answer: it depends on the vegetable. Greens (like spinach and kale) take 2 to 4 minutes. Heartier veg (like carrots and broccoli) can take up to 10. When sautéing, keep an eye on the skillet and use your own judgement to decide when they're done.
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