Sautéed Vegetable Trio

Serves: about 3


  • 1 medium potato
  • 1 zucchini
  • 2 carrots
  • 1/4 golden onion
  • 1 garlic clove
  • 1 ladleful vegetable stock
  • salt and pepper

Carefully clean all the vegetables: peel the potato, trim and peel the carrots, trim the zucchini and rinse every vegetable under running water. Cut the potato into 3-4 mm slices and from them cut many sticks of the same thickness; DSCF1590put the potato sticks in a bowl filled with cold water so, while you’re cutting the other vegetables, they’ll lose some of their starch and will be more crispy. Cut the zucchini and carrots in the same way, chop the onion and clean and crush a garlic clove.

DSCF1602Heat a drizzle of oil in a non-stick pan and add the garlic, onion and vegetables. Sauté for 5 minutes over a high heat, then add a ladleful of stock and cook another 10 minutes, sautéing once in a while so they don’t stick to the pan. If necessary, adjust with salt and pepper. Once the stock has dried up, sauté for another couple of minutes and serve hot.

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