- 4 medium carrots, peeled and sliced
- 1 head cauliflower, divided into florets
- 3 small zucchini, sliced
- 2 cloves garlic, sliced thin
- 3 tablespoons olive oil
- 2 yellow onions, peeled and sliced
- salt and pepper to taste
- 1/4 beef stock
- 2 tablespoons fresh-grated
Parmesan or Romano cheese
In pot of boiling water, blanch carrots (boil them about 5 or 6 minutes), or until tender; remove and cool. Add cauliflower to same boiling water and cook until barely tender; remove and cool. Add zucchini to pot, but do not cook long.
When ready to serve dinner, in large frying pan or wok, saute garlic in olive oil. Add carrots, cauliflower, zucchini and onions. Toss a few minutes, then add salt, pepper and beef stock. Cover pan and cook just long enough to heat everything through. Stir gently, often. Sprinkle cheese on top and serve.
A great way to serve vegetables that are not soggy or overdone, everything is partially cooked ahead of time and then sauteed at the last minute.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!