Sauteed Winter Vegetables
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Roasted Winter Vegetables Recipe | Ina Garten | Food Network
Directions Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. Place all the cut vegetables in a single layer on 2 baking sheets. Sprinkle with parsley, season to taste, and serve hot. Read more…
Slow-Sauteed Winter Vegetables – Article – FineCooking
A slow-sauté is the perfect technique for dense winter vegetables, such as carrots, parsnips, Brussels sprouts, and squash, all of which need moisture to cook through but also benefit from deep browning. In a three-step process that takes about 25 minutes start to finish, the vegetables are snuggled in a partially covered skillet and cooked without much stirring over medium-high heat. Read more…
Winter Vegetable Saut̩ РGrow Food Nation
As mentioned – a vegetable scrubber or designated loofa sponge is a must when getting vegetables straight from the farm. Scrub up, chop, cook, and enjoy! – Oh and remember to compost or save your scrapes for some nice vegetable stock! Ingredients: 1-2 tbsp ghee or coconut oil; 1 leek; 5-6 small/medium potatoes; 2 carrots; 1/3 cup frozen peas Read more…
