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sautéed vegetables
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
25 min(s)
3 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- Zucchini2 unit(s)
- Shiitake mushroom200 g
- Nirá50 g
- Calabrese Potato100 g
- Carrot2 unit(s)
- Salt to taste
- Rosemary to taste
- Thyme to taste
- Butter200 g
- Shoyu to taste
- Garlic to taste
- Olive oil to taste
- Peel the carrot and cut into slices, with the help of a small knife, turn the potatoes, cut the mushrooms into medium strips, Cut the nirá into 3 parts.
- With the help of a spoon, remove the zucchini core and with a knife cut into medium strips.
- In a frying pan, place the butter, a drizzle of oil, the crushed garlic, a little rosemary and a little thyme.
- Turn on medium heat and when the butter is all melted, add the carrot, let it fry but not brown, if the butter starts to brown, carefully add a little water. Season with salt and place on a plate.
- Do the same with the potatoes and zucchinis, always changing the burnt butter. Pour all the sautéed vegetables into the same plate
- With shitake, the process is the same, but it must be sautéed together with the nirá and shoyu must be added instead of salt.
- Combine all these vegetables on a plate and enjoy!
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