Best Quick Julienned Vegetable Saute Recipes

GARLIC VEGETABLE SAUTE

Garlic Vegetable Saute image

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Provided by anna32182

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

Steps:

Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g

JULIENNE OF WINTER ROOT VEGETABLES

Julienne of Winter Root Vegetables image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1/2 medium onion, cut into fine julienne
2 medium parsnips, peeled, cored and cut into 2 x 1/4inch julienne
2 medium carrots, peeled and cut into 2 x 1/4inch julienne
8 ounces peeled white turnip, cut into 2 x 1/4 inch julienne
Salt, sugar and freshly ground black pepper
Juice of 1 large lime

Steps:

In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.

BRAISED CINNAMON APPLES WITH SAUTEED JULIENNE VEGETABLES

Braised Cinnamon Apples with Sauteed Julienne Vegetables image

Provided by Nathan Lyon

Categories side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 tablespoon unsalted butter
3 Fuji apples, peeled, cored, and seeded, sliced thin
1/4 teaspoon lemon zest
1 stick cinnamon
1 teaspoon lemon juice
3/4 cup fresh apple cider
1 small zucchini, seeds removed, cut julienne
1 small stalk celery, cut julienne
1 small leek, green removed, cut julienne
1/2 red pepper, seeds removed, cut julienne
1 teaspoon picked thyme leaves
Salt and freshly ground pepper
Opal and green basil, julienned, for garnish

Steps:

Preheat oven to 350 degrees F.
Heat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside.
In a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.

VEGETABLE SAUTE

Vegetable Saute image

Provided by Alton Brown

Categories side-dish

Time 36m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons toasted sesame oil
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
8 ounces carrots, cut on the bias into 1/4-inch thick pieces
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
4 ounces sugar snap peas
4 ounces savoy cabbage, shredded
3/4-ounce chopped green onion
1 tablespoon rice wine vinegar
2 teaspoons chopped fresh cilantro or mint leaves

Steps:

Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.