Sauteed Purple Carrot And Vegetable Medley Food

SAUTEED VEGETABLE MEDLEY

Steps:

• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• To blanch and refresh vegetables:
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
• When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
• Variations:
• Toss vegetables together in a medium bowl.

ITALIAN ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Spread broccoli, cauliflower and carrots on a large baking sheet.
• Drizzle olive oil over vegetables.
• Sprinkle on Italian dressing mix and shredded parmesan.
• Toss vegetables with hands until evenly coated in oil and seasoning.
• Bake for 20 minutes, or until vegetables are soft.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

VEGETABLE MEDLEY SAUTE

Steps:

• Melt butter in a 12 inch nonstick skillet over medium-high heat, and cook carrots, red pepper, and broccoli stirring occasionally for 6 minutes or until tender crisp.
• Stir in garlic and cook for 30 seconds.
• Stir in parsley, heat through, and season with salt and pepper.

PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)

Steps:

• In a skillet - heat your butter and olive oil together over medium high heat.
• add onions and saute for approximately 3 mnutes.
• Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
• 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
• Serve.

SUNSHINE VEGETABLE MEDLEY

Steps:

• In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.