Smarter Home Cooking

Mixed Sautéed Vegetables

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Average: 5 (2 votes)
(2 votes)
Mixed Sautéed Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Healthy, because

Even smarter

The vegetable plate makes the hearts of side dish fans beat faster! Red cabbage and broccoli score points with plenty of vitamin C, while Brussels sprouts come up with a combination of thiamine and folic acid. This is an ideal vegetable for people with a lack of concentration and severely stressed nerves. And the noble chestnuts contain plenty of fiber and starch, make you feel full and taste wonderfully nutty.

If children eat with you or you would like to avoid alcohol, you can alternatively pour vegetable stock and 3 tbsp. red wine vinegar on the red cabbage. If chestnuts are not available you can substitute with prunes.

Ingredients

for
8
Ingredients
1 small Red cabbage
2 onions
1 bay leaf
2 cloves
2 tablespoons clarified butter
salt
freshly ground Black pepper
½ cup dry Red wine
3 tablespoons Red currant jelly
26 ounces Brussels sprouts
2 ½ ounces ham
Nutmeg
8 small Russet apples
6 tablespoons butter
18 ounces Broccoli
8 ounces Chestnuts (ready to cook)
1 tablespoon vegetable oil
2 teaspoons honey
3 tablespoons Walnut (chopped)
How healthy are the main ingredients?
Red cabbageonionclovessaltBrussels sproutsham

Preparation steps

1.

Rinse the cabbage, remove outer leaves, quarter, cut out the stalk and finely slice.

2.

Peel the onions, chop finely and sauté half of them in a saucepan with butter. A​dd the cloves, bay leaf, and red cabbage and sauté. Pour in the wine and let cook, covered, for about 1 hour. Remove bay leaf and season the cabbage with red currant jelly, salt, and pepper.

3.

Rinse the brussels sprouts, cut the stalk crosswise and cook in boiling salted water with a little nutmeg for about 12 minutes. Drain.

4.

Sauté diced ham and remaining onions in 2 tablespoons of butter and add the brussel sprouts. Keep warm.

5.

Rinse apples and bake at 200°C / 400°F for about 15 minutes.

6.

Rinse the broccoli, separate the florets and boil in salted water for about 7 minutes. Drain immediately, then swirl in 2 tablespoons of butter. Remove from heat and keep warm.

7.

Roast walnuts in remaining butter until light brown and season with salt and lemon juice.

8.

Caramelize chestnut with oil and honey in a pan for about 5 minutes. Add salt.

9.

Serve vegetables and apples on a decorative plate with the nut butter.