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
4 people
9 IngredientsLast modified on: December 2nd 2015
For 4 people, you will need:
- 1
400 g Brussels sprouts - 2
400 g broccoli - 3
400 g green cabbage - 4
400 g romanesco - 5
1 litre 500 ml vegetable stock - 6
30 g shallot - 7
50 g butter - 8
salt - 9
pepper - Total weight: 3,180 grams
Change measures:
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 1 litre 500 ml vegetable stock to the boil and cook the Brussels sprouts until just tender.
Cook the other vegetables like this in turn.
Bring 1 litre 500 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 50 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 | 260 RDI=100 % | 830 RDI=80 % | 490 RDI=80 % | 8,800 RDI=440 % | 36,860 RDI: 440 % |
| 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 4 people : 7.90 €
- Per person : 2.00 €
Change currency: 
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: Curried prawn risotto, Pork Chops Champvallon style, Provençal braised carrots, Endive and beer soup, Fisherman's Ragout, ... See them all 19
Broccoli
Like these other recipes: Two-cheese vegetable gratin, Leek and broccoli "à la flamande", Warm broccoli and Tuna Salad, How to prepare broccoli, Potato and broccoli gratin, ... See them all 11
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Cherry tomato and two cabbage salad, Fisherman's Ragout, Stock-pot fish , Auvergne gratin, ... See them all 26
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, How to prepare romanesco, Quartet of brassicas with cream , ... See them all 4
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.