Sautéed Vegetables

Sautéed Vegetables

This is a healthy Syrian-style sautéed vegetable recipe that relies on gradually boiling the vegetables in a pot, then shocking them in ice water to preserve their color and texture. They are then sautéed in a pan with butter or olive oil, garlic, ginger, and onion, and seasoned with oregano, Maggi seasoning, dried coriander, mustard, and smoked paprika. Dill is added at the end, and the dish is served hot, with a suggestion to squeeze lemon over it when serving.

A hot vegetable side dish with potatoes, zucchini, broccoli, carrots, corn, garlic, and seasonings.

Like mixed sautéed vegetables with Middle Eastern-style seasoning.

Cut the vegetables into similar sizes so they cook evenly. You can use oil instead of butter if you want to make it vegan.

Ingredients

  • Potatoes
  • Zucchini
  • Broccoli
  • Cauliflower
  • Carrots
  • Onion
  • Dill
  • Corn
  • Garlic
  • Piece of ginger
  • 30 g Animal butter
  • 1½ teaspoons Oregano
  • Maggi seasoning
  • 1 teaspoon Dried coriander
  • Mustard
  • Smoked paprika
  • Salt
  • optional / a little Olive oil
  • a little Cumin
  • a squeeze of 1 lemon Lemon
  • a little Hot water
  • Ice water

Instructions

  1. Cut the potatoes on a cutting board into large, distinct pieces.
  2. After washing them, cut the cauliflower and broccoli on a cutting board into suitably sized florets.
  3. Cut the small zucchini on a cutting board into pieces suitable for sautéing.
  4. Prepare the carrots after washing them; small or large carrots may be used.
  5. Cut the onion on a cutting board into quarters and separate its layers.
  6. Bring water to a boil in a pot over the heat.
  7. Add the potatoes first to the pot of boiling water and leave for about 3 minutes.
  8. Add the carrots to the pot after the potatoes and leave for 2 minutes.
  9. Add the zucchini to the pot after the carrots.
  10. Add the corn to the pot with the zucchini, as corn needs time to cook.
  11. Raise the heat under the pot slightly and leave the vegetables in the pot for about 12 minutes.
  12. Add the cauliflower and broccoli last to the pot, add a little hot water to them, and leave for 5 minutes.
  13. Transfer the vegetables directly from the pot to a bowl of ice water to stop the cooking and preserve their color.
  14. Drain the vegetables from the bowl of ice water and set aside.
  15. Heat the pan over the heat.
  16. Put either olive oil or animal butter in the pan, as desired.
  17. Before the butter or oil burns in the pan, add the ginger and garlic.
  18. Add the onion to the pan over the ginger and garlic.
  19. Add a light pinch of salt to the pan after the onion.
  20. Add the drained vegetables to the pan.
  21. Optionally add a little olive oil to the pan.
  22. Gently toss the vegetables in the pan to preserve their shape.
  23. Add the Maggi seasoning to the pan.
  24. Add the dried coriander to the pan.
  25. Add the oregano to the pan.
  26. Add the smoked paprika to the pan.
  27. Add the mustard to the pan.
  28. Add a little cumin to the pan at the end.
  29. Add the dill to the pan at the final stage.
  30. Serve the sautéed vegetables hot; a squeeze of 1 lemon may be added when serving.

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