Sauteed Garlic Vegetables
By Sid • Sep 3rd, 2007 • Category: British Food, Vegetarian FoodSimple recipe, it goes well with any main course. You’ll need:
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Method:
- Slice carrot
- Cut beans [2 inch pieces]
- Thinly slice garlic
- Blanch vegetables for about 2 minutes. Drain, cool and dry.
- Heat oil
- Fry garlic.
- When the garlic is about to turn brown, add the vegetables. Season with salt and pepper. Toss well.
- Serve hot, accompanying a main course.
- Sid
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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So! this is actually Buttered Vegetables minus Garlic.
Hmmm…..
I made this last Sunday, but after eating it I couldn’t decide, if vegetables are to be boiled to the point where for example carrot juliennes, should bend or not!
And whether all vegetables should be boiled together?
Also, which is better Amul Butter or Olive Oil or anyother???
Jas
The vegetables are to be blanched, not boiled. The point of blanching is that they cook, but do not get overcooked, their color is enhanced and they’re still crisp and crunchy.
Butter or olive oil - I really couldn’t say Jas - depends on the taste you’re looking for. You could try just using butter or use olive oil and sprinkle some lemon, chopped jalapenos and fresh ground black pepper - see which taste you like!