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Sautéed Baby Vegetables

Sauteed Baby Vegetables - TheRecipe.Website
mama K
Written by Mama K

Instead of roasting everything try vegetables as a side dish when they have been sautéed. I use seasonal vegetables such as zucchini, carrots and squashes for colour and texture. Sautéed Baby Vegetables is a good way to bring variety to you meals. Obviously swap the chicken stock for vegetable stock for a tasty vegetarian dish.

Sauteed Baby Vegetables - TheRecipe.Website

Sauteed Baby Vegetables

A subtle side dish that is a perfect accompaniment to so many main dishes.
4.48 from 70 votes
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Course: Side Dish
Cuisine: American, British
Keyword: Vegetables
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 6 portions
Calories: 691kcal

Ingredients
 

Instructions

  • Melt the margarine/butter in a skillet over medium-high heat.
  • Add the vegetables and saute for 2 minutes.
  • Add the broth and saute for 4 minutes. Season with pepper and salt and serve.

Notes

Instead of roasting everything try vegetables when they have been sautéed.

Nutrition

Sodium: 104mg | Calcium: 722mg | Vitamin C: 316mg | Vitamin A: 159786IU | Sugar: 33g | Fiber: 30g | Potassium: 5302mg | Cholesterol: 4mg | Calories: 691kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 15g | Carbohydrates: 176g | Iron: 11mg