Best Sauteed Mixed Vegetables Recipes

Sauteed Mixed Vegetables image

Provided by Martha Stewart

Number Of Ingredients 6

Coarse salt
4 ounces haricots verts, trimmed
2 medium carrots, peeled and trimmed
2 medium parsnips, peeled and trimmed
1 tablespoon olive oil
1/4 cup coarsely chopped flat-leaf parsley

Steps:

Bring a medium saucepan of water to a boil over high heat; meanwhile, prepare an ice-water bath. Generously salt boiling water and add haricots verts. Cook for 3 minutes and drain; immediately transfer haricots verts to ice-water bath until cool. Drain and set aside.
Cut carrots and parsnips lengthwise into quarters. Trim tough center from each quarter and cut in half crosswise. Cut each piece in half again on the bias to create 1-inch pieces (you may need to cut parsnips again to create a 1-inch piece, depending on size).
Heat olive oil in a medium skillet over high heat. Add carrots and parsnips in a single layer in skillet; season with salt. Cover, and cook, stirring occasionally, until golden brown, about 10 minutes.
Uncover and add haricots verts and parsley; season with salt. Cook, stirring, until haricots verts are heated through, about 1 minute. Serve immediately.

Sauteed Mixed Vegetables image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

2 carrots, peeled and sliced on the bias
25 sugar snaps, trimmed
1/4 cup canola oil
10 black mushrooms, sliced
5 dried black mushrooms, soaked in warm water until soft
1 bok choy cabbage, sliced
Salt and white pepper to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 teaspoons oyster sauce
1 teaspoon sesame oil

Steps:

Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.

Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables image

Provided by Robin Miller : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1-ounce dried porcini mushrooms
1 pound linguine
4 teaspoons olive oil, divided
2 leeks, chopped
2 cups sliced shiitake mushrooms
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
4 ounces Asiago or Romano

Steps:

Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
Cook linguine according to package directions. Drain and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.