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.
70 K 4.0/5 (26 reviews)
40 min.
Easy
2 people
9 IngredientsLast modified on: December 2nd 2015
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
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Times for this recipe
Preparation: 35 min.
Cooking: 4 min.
All in all: 40 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 RDI=50 % | 420 RDI=40 % | 250 RDI=40 % | 4,400 RDI=220 % | 18,430 RDI: 220 % |
| Per 100 g | 8 RDI=3 % | 30 RDI=2 % | 20 RDI=2 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per person | 60 RDI=30 % | 210 RDI=20 % | 120 RDI=20 % | 2,200 RDI=110 % | 9,220 RDI: 110 % |
How much will it cost?
- For 2 people : 3.95 €
- Per person : 2.00 €
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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: Melt-in-the mouth meat and vegetables in a sealed casserole, Light Broccoli Soup, Late Winter Soup with Fresh Spinach, Foie gras Chantilly , Pork Chops Champvallon style, ... See them all 19
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Pork chops with a duo of brassicas, Veal Chop With Assortment of Vegetables, Quartet of brassicas with cream , How to prepare romanesco, ... See them all 4
Brussels sprouts
Like these other recipes: Winter vegetable soup, Brussels sprouts à la Lombarde, Brussels-Bombay salad, Melt-in-the mouth meat and vegetables in a sealed casserole, Country vegetable soup, ... See them all 17
Broccoli
Like these other recipes: Sautéd broccoli with ham, Potato and broccoli gratin, Quartet of brassicas with cream , Veal Chop With Assortment of Vegetables, Two-cheese vegetable gratin, ... See them all 11
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