Sauteed Garlic Vegetables

By

Sid Khullar

– September 3, 2007Posted in: Columns & Recipes

Simple recipe, it goes well with any main course. You’ll need:

Carrots Beans Any other veggie Olive oil/Butter Salt Pepper Garlic

Method:

1. Slice carrot
2. Cut beans [2 inch pieces]
3. Thinly slice garlic
4. Blanch vegetables for about 2 minutes. Drain, cool and dry.
5. Heat oil
6. Fry garlic.
7. When the garlic is about to turn brown, add the vegetables. Season with salt and pepper. Toss well.
8. Serve hot, accompanying a main course.

- Sid

Be Sociable, Share!

• 

Tags: butter, Carrot, Carrots, Fry, garlic, Hot, Pepper, Salt, saute, vegetables

About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in

2 Comments

1. Reply

   jas

   Posted March 17, 2008 at 12:18 PM

   So! this is actually Buttered Vegetables minus Garlic.
   Hmmm…..
   I made this last Sunday, but after eating it I couldn’t decide, if vegetables are to be boiled to the point where for example carrot juliennes, should bend or not!
   And whether all vegetables should be boiled together?
   Also, which is better Amul Butter or Olive Oil or anyother???
   Jas

2. Reply

   Sid

   Posted March 18, 2008 at 4:25 AM

   The vegetables are to be blanched, not boiled. The point of blanching is that they cook, but do not get overcooked, their color is enhanced and they’re still crisp and crunchy.

   Butter or olive oil – I really couldn’t say Jas – depends on the taste you’re looking for. You could try just using butter or use olive oil and sprinkle some lemon, chopped jalapenos and fresh ground black pepper – see which taste you like!