From the Anchor Yeast Kitchen
Sautéed Vegetables
Prep 20 mins
Cooking Time
10 mins
Total 30 mins
Makes 4 portions
easy
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Anchor Yeast Kitchen
Simple, fresh, and delicious. This quick sautéed vegetable recipe guarantees crisp-tender results every time. An ideal, healthy side for lunch or weeknight dinners.
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Ingredients
3
Carrots, cut into long wedges
300
g
Green beans, topped and tailed
30
ml
Olive oil
( 2 Tbsp )
30
ml
Butter
( 2 Tbsp )
1
Red onion, cut into wedges
3
Baby marrow, cut into long wedges
200
g
Cocktail tomatoes
( 1 punnet )
2
ml
Salt
( ½ tsp )
2
ml
Black pepper
( ½ tsp )
30
ml
Parsley, finely chopped for garnish
( 2 Tbsp )
Method
Bring a pot of water to boil. Blanch the carrots for 1 minute, then remove and place in an ice bath to stop cooking. Blanch the green beans for 1 minute then remove and place in an ice bath. Drain and set aside.
In a large pan ove medium-high heat, heat the oil and butter. Add the red onion, baby marrow, blanched carrots and green beans. Sauté for 2 - 4 minutes, or until the vegetables are cooked but still crisp.
Stir in the cherry tomatoes and cook for 1 minute and season with salt and pepper.
Remove from the heat, sprinkle chopped parsley and serve warm.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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