Sautéed Green Vegetables in pan
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot.
This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
63K 4.0/5 based on 26 reviews
Last modified on: December 2nd 2015
Keywords for this recipe:For 2 people, you will need:
- 1
200 g Brussels sprouts - 2
200 g broccoli - 3
200 g green cabbage - 4
200 g romanesco - 5
750 ml Vegetable stock - 6
15 g shallot - 7
25 g butter - 8
salt - 9
pepper - Total weight: 1,590 grams
Change measures:
Times for this recipe
Preparation: 33 min.
Cooking: 4 min.
All in all: 37 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Peel and cut up all the vegetables: broccoli, romanesco, cabbage and Brussels sprouts, but keep them separate.
Bring 750 ml Vegetable stock to the boil and cook the Brussels sprouts until just tender.
Cook the other vegetables like this in turn.
Bring 750 ml Vegetable stock to the boil and cook the Brussels sprouts until just tender.
Cook the other vegetables like this in turn.
Stage 2
After draining, you can mix the vegetables together.
Stage 4 - 2 min.
Melt 25 g butter in a large pan on medium heat, then add the chopped shallot, salt and pepper.
Leave to cook without colouring for 1 or 2 minutes.
Leave to cook without colouring for 1 or 2 minutes.
Stage 5 - 2 min.
Tip in the vegetables, mix well and leave to cook for 2 or 3 minutes just to heat through. Heat the serving plates.
Stage 6
These vegetables are delicious on their own, or you can serve them as a side-dish with meat, for example.
Remarks
Just before serving, why not grate a little Parmesan over the top?
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 50 % | 420 40 % | 250 40 % | 4,400 220 % | 18,430 220 % |
| Per 100 g | 8 3 % | 30 2 % | 20 2 % | 280 10 % | 1,160 10 % |
| Per person | 60 30 % | 210 20 % | 120 20 % | 2,200 110 % | 9,220 110 % |
How much will it cost?
- For 2 people : 3.93 €
- Per person : 1.97 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Melt-in-the mouth meat and vegetables in a sealed casserole, Chinese Soup, Late Winter Soup with Fresh Spinach, Light Broccoli Soup, ... See them all 19
Brussels sprouts
Like these other recipes: Oven-roasted Sprouts, Brussels sprouts salad with smoked trout and Comté cheese, Quartet of brassicas with cream , Melt-in-the mouth meat and vegetables in a sealed casserole, Chicken Brussels pie, ... See them all 14
Broccoli
Like these other recipes: Veal Chop With Assortment of Vegetables, Potato and broccoli gratin, Light Broccoli Soup, Broccoli savoury custard, Quartet of brassicas with cream , ... See them all 11
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Cabbage julienne with ham, Bacon and cabbage omelette, Sautéed green vegetables, Smooth mixed vegetable soup, Bistro-style cabbage salad, ... See them all 25
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