Recipe : colorful and seasonal veggies poêlée

Version française

For using your veggies leftovers or simply for the pleasure of enjoying a super colorful poêlée

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Ingredients (for 2 persons) :

  • 8 green cabbage leaves
  • 6 Brussels sprouts
  • 10 fingerling potatoes
  • 1 leek
  • 1 beetroot
  • 1/2 garlic clove
  • Coarse salt
  • Olive or groundnut oil
  • 1 sprig of thym

Preparation :

  • Cook fingerling potatoes in a sautée pan with oil, thym and coarse salt, medium to low heat, cover.
  • Meanwhile :
    • Bring 2 pans full of water to the boil.
    • Finely chop garlic.
    • Clean and cut leek into pieces of about 1 cm.
    • Peel and cut beetroot into pieces of about 1 cm too.
    • Fry garlic on high heat. Lower heat, add leek and beetroot, cover (medium to low heat).
  • Once water is boiling, blanch cabbage leaves and Brussels sprouts a few minutes until cooked but still firm.
  • When potatoes are ready, cut into 2 or 4 pieces and add to poêlée without mixing too much.
  • When Brussels sprouts are ready, cut into 2 pieces and add to poêlée too.
  • After cabbage is ready, chop and sauté cabbage in the pan where the potatoes were cooked.
  • Plate up just like you want to.

Tip : For more vitamins and minerals, the steaming process is what you’re looking for.

Et… voilà, Bonne dégustation !

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