Vegetable saute

Sauté is a dish that is cooked in a special container - a sauté pan (cauldron with a flat bottom) or a thick-walled vegetable frying pan in a vegetable place, with a small amount of broth or white wine, butter or dairy products. Sauté differs from stewed vegetables in the way of preparation: first the vegetables are fried on high heat with vigorous stirring and shaking the frying pan. Usually a saute is cooked without meat or fish, but served as a side dish or as a separate dish.

Sautéed

Most often, a vegetable saute is prepared from different products, taken in approximately the same amount.

Ingredients:

Preparation:

Finely chop the onion, carrots and sweet peppers chopped into cubes of medium size. Put all the products in hot oil and fry for 2 minutes over a large fire. In the meantime, cut the squash and celery into small pieces, add them to the already frying vegetables. Put the same butter there, mix and fry all together for another 2 minutes over high heat, then reduce the heat, cover with a lid and leave for 10 minutes. After 10 minutes, add tomato, garlic and greens to the vegetable sauce. After 2 minutes the saute is ready.

Squash cell

Ingredients:

Preparation:

With zucchini peel the cuticle and cut them into cubes of medium size. Cut the onion with feathers. On the hot oil, quickly fry the zucchini, then add the onion and, stirring quickly, fry everything for a minute, pour the broth, add salt, black ground pepper, sweet pepper and pea leaves. Stew the squash on high heat until almost complete evaporation of the liquid, then add the sliced ​​tomatoes, chopped garlic, remove the bay leaf. After 2 minutes, sauté from the courgettes can be served by sprinkling with chopped parsley or cilantro.

Sauté from carrots

Ingredients:

Preparation:

This is a fairly high-calorie dish, but carrots are not digested without animal fats. Carrots clean and cut into large chunks. In a frying pan or in a saucepan, disperse the oil, fry the garlic slice and remove the garlic - it will not be needed. On garlic oil, fry the carrots until the color changes, then reduce the heat, add salt and ground allspice and black pepper and simmer the carrots under the lid for 10 minutes. In the middle of the process, add wine. Saute carrots served with sour cream or unsweetened yogurt.

Sauté from tomatoes

Ingredients:

Preparation:

Cut the tomatoes into 4 parts. In the saucepan fry the chopped shallots, add the garlic and tomatoes. Fry everything on high fire for about 2 minutes, put on a plate, mix with diced mozzarella and sprinkle with parsley. Saute tomato is great for red table wines.

Saute from baked vegetables

For the preparation of this version of a saute of vegetables will need sweet peppers, eggplants, tomatoes, carrots, onions, garlic and greens. For filling, olive oil, salt, juice of half a lemon and finely chopped greens are used. Prepare 4 sheets of foil, grease it with sunflower oil. On one sheet, put the carrots cut into small pieces, on the second - tomatoes cut into slices, on the third - peeled off seeds and partitions and a large chopped sweet pepper. Eggplants cut into cubes, soak 20 minutes in cold salted water, then lay on the remaining sheet of foil. Wrap the vegetables and bake them until done. To cook a saute of baked vegetables in a bowl, mix the baked carrots, tomatoes, peppers, eggplants, finely chopped red onions, garlic, pour the dressing.