What is vegetable sauté? How to make sautéed vegetables: some of the best recipes

Often there is a moment when you are tired of traditional and ordinary dishes and want to cook something interesting and tasty. However, what stops me is that such food is not always healthy. If you want to please your household with a new dish, then you should try vegetable sauté. The recipe for this dish is both simple and does not require any special skills.

What it is

Vegetable saute is a mixture of products fried over high heat, but in a small amount of vegetable oil. You can also use meat, fish and minced meat to prepare this dish. Fried foods are served in a large amount of sauce.

There are a lot of options for preparing vegetable sauté. Each recipe is distinguished by its originality. But in general, the cooking process does not take much time. The dish got its name from the French word sauter. Translated as “bounce.” And this is no coincidence. This unusual name arose due to the fact that during the cooking process, food bounces violently on hot surfaces. As a result, the components are turned over and mixed.

According to the rules, vegetable sauté is prepared in a saucepan. However, to prepare it, you can use a frying pan with thick walls. The result is a beautiful dish in which the components are covered with a neat crust. If necessary, you can saute vegetables in the oven.

Zucchini and eggplant recipe

This vegetable sauté recipe is considered the most popular. To prepare the dish you will need:

eggplant - 300 g;
zucchini - 300 g;
zucchini - 300 g;
tomatoes - 200 g;
bell pepper - 100 g;
carrots - 2 pcs.;
onion - 2 heads;
pepper, salt, dill, parsley;
garlic - to taste.

Food preparation

To prepare a vegetable sauté from eggplants and zucchini, you need to prepare the ingredients. To do this, wash the components thoroughly. Peel the carrots. Cut it into thin half rings. Peel zucchini, eggplant and zucchini as well. Cut them into half rings or small cubes. The main thing is that the pieces are not too thick or large.

Peel the onion. Cut it into rings. Grind the tomatoes and peppers in the same way. When the ingredients are prepared, you can start preparing the dish.

Cooking stage

Place the frying pan on the fire and heat it well. Pour a small amount of vegetable-based oil into the container. Add chopped carrots here and fry them. This stage takes no more than 8 minutes. At the same time, be sure to stir the carrots. Otherwise it will burn.

Place the roasted carrots in a colander lined with a paper towel. This will remove excess vegetable oil. Leave the carrots for a few minutes.

Fry eggplant, zucchini and zucchini in the same way. Vegetables should drain after heat treatment. Otherwise the dish will turn out greasy. It takes about 10 minutes to fry zucchini, eggplant and zucchini. After this, fry the tomatoes, bell peppers, and onions. Thermal treatment of these components should last no more than 6 minutes.

Final stage

If desired, you can prepare a vegetable sauté with mushrooms. However, not everyone will like this version of the dish. Place the fried vegetables in a large saucepan. Finally, tomatoes should be added to the container, as well as finely chopped herbs, salt and the required amount of spices.

As for garlic, you should not fry it separately. It is better to add it during the heat treatment of tomatoes. Garlic can also be added to the dish raw at the final stage. Mix all components thoroughly in a common container. The vegetable sauté is ready and can be served.

Recipe for sautéing peppers and eggplants in the oven

Vegetable sauté with eggplant is one of the popular dishes. To prepare it you will need:

eggplant - 2 pcs.;
sweet bell peppers - 2 pcs.;
medium-sized tomatoes - 2 pcs.;
carrots - 2 pcs.;
white onion - 2 heads;
garlic - to taste;
salt, spices, herbs;
vinegar, vegetable oil.

Where to begin

To make a delicious vegetable sauté, you need to prepare the ingredients well. To completely peel the eggplants, cut them into rings no thicker than one centimeter and rub each piece with salt. Leave the vegetables in this form for at least 10 minutes.

Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato and lower it into boiling water for a few seconds. Cool the tomatoes in cold water and easily remove the skin. After this, cut the tomatoes into 6 parts.

Peel the bell pepper from the stalk, seeds and core. Also cut it into 6 parts. Peel the carrots and wash. Grind it into medium-sized longitudinal bars.

Heat treatment

Fry the tomato, eggplant and pepper slices separately in a frying pan at high temperature. However, you should not add a large amount of vegetable oil. Place the fried vegetables on a baking sheet and place in the oven. Bake the components at a temperature of 180˚C.

Heat the frying pan well and pour a little oil made from olives into it. Place chopped onions and carrots in a container. Fry the food until golden brown. Reduce heat to low. Pour a tablespoon of vinegar into the mixture of carrots and onions, add a tablespoon of sugar and simmer everything a little. Finally, pour the contents of the pan onto the baking sheet with the main ingredients and distribute evenly. Add peeled and chopped garlic to this.

Place the sautéed vegetables back into the oven and leave for 50 minutes without lowering the temperature. When the dish is ready, garnish it with chopped herbs and garlic.

Sauté with green peas

To prepare a vegetable sauté with peas you will need:

sweet pepper - 1 pod;
carrots - 1 pc.;
zucchini - 200 g;
green peas - 100 g;
cherry tomatoes - 100 g;
onion - 1 head;
garlic - 1 clove;
vegetable oil;
pepper, salt.

Cooking process

Peel the carrots. Wash it well. Remove the stem, seeds and core from the pepper. Cut the ingredients into strips. Chop the zucchini into thin half rings. Heat a saucepan and pour vegetable oil into it. Place prepared vegetables in a container: zucchini, peppers, carrots. Add pre-peeled onions and cut into half rings here.

Fry all ingredients thoroughly for 2 minutes over high heat. At the same time, shake the saucepan periodically. Otherwise, the components will start to burn. After the specified time, add green peas to the vegetables. Fry the mixture for another two minutes. Then add chopped garlic, spices and salt to the sauté.

Cut the cherry tomatoes into two parts. Add them to the container with the vegetable mixture. Shake the contents of the saucepan several times and fry the food for three minutes. The vegetable sauté is ready. You can serve the dish to the table.

In conclusion

Vegetable sauté is a unique dish that can be prepared from a variety of ingredients. This food is ideal for vegetarians. After all, such a dish can consist exclusively of components of plant origin. If desired, the composition can be diversified by adding new ingredients.

For those who prefer more satisfying food, you can prepare a sauté with meat or fish. However, vegetables make the dish not only tasty, but also healthy and low in calories. And this is especially important for those who lead a healthy lifestyle and watch their figure, but at the same time love delicious food.

Sauté is a variation on the theme of stew. Almost all housewives cook it, because the dish is tasty, quick, and in season it is also very cheap. Of course, everyone has their own ideas about how to cook it correctly, and the set of components included in it varies from recipe to recipe. One thing remains unchanged: the food turns out appetizing, satisfying and easy to prepare.

Fast and tasty

The most common way to prepare sautéed vegetables is to simmer them in a frying pan. And most often it is prepared from zucchini and eggplant. For example, as follows. Take three “blue” zucchini and one zucchini, peel them and cut them into separate bowls. The eggplants are salted, kept for a third of an hour and washed - this way we will get rid of excess bitterness. Two carrots and four tomatoes are cut into random slices, two onions into half rings, and garlic into slices. All ingredients are placed in a cauldron, where the butter is melted and stewed. When they are almost ready, add tomato paste, heated with a small piece of butter, spices, bay leaf and pepper. Infuse for five minutes and you can savor it. It is recommended to put the sauté on a piece of black bread, it is tasty and convenient to eat.

Baked sauté

When using any recipe for sautéing vegetables, if eggplants are used, they are pre-processed according to the method described above. We will not mention this further. For the next recipe, four “blue” pieces, unpeeled, are cut into circles. After washing, they are laid out on an oven sheet and covered with rings of three large onions. Three carrots are coarsely grated on top, tomatoes in circles and bell peppers in rings are placed on them. The composition is salted, sprinkled with oil and placed in the oven for 12 minutes, heated to 180 degrees. Then the heat is increased to 200, and the baking sheet is left in the oven for another 18 minutes.

"Royal Joy"

Another interesting way to cook sauté from And the taste is amazing - the dish “flies away” instantly. It is advisable to put young small potatoes in it (half a kilo is enough). Two zucchini and an eggplant are cut to the size of the tubers, a pepper - into rings, and a carrot - either into large cubes or circles, as you prefer. A couple of onions are finely chopped, everything is mixed in a large bowl, poured with oil, sprinkled with spices and salt. When it has infused and been saturated with fragrant odors, the mixture is laid out in a mold, circles of homemade sausage are placed on top - and in the oven for an hour. Before presenting it to the family, the beauty is sprinkled with greenery.

How to make sautéed vegetables in a slow cooker

Fans of modern kitchen equipment will once again be convinced that it was not in vain that they once bought it. Moreover, the multicooker will delight them again, since preparing sauteed vegetables in it is easier and faster than on the stove. Two zucchini, three eggplants and the same number of tomatoes are cut into large cubes, seven large champignons - into halves, a large sweet pepper - into rings. All this is put into a bowl, the baking mode is set, and the vegetables are baked for a quarter of an hour. Next, half a glass of water is poured in, and the mode switches to extinguishing. After half an hour, soy sauce (three spoons), two chopped garlic cloves and spices are added to the bowl. Another 10-15 minutes and lunch is ready.

Saute in Turkish

Only vegetables seem boring to many. No problem! Let's see how to make sautéed vegetables with chicken. One fillet per 200 grams is cut into strips and well browned. Next add quarters of several champignons, after about five minutes - chopped onion and coarsely grated carrots. After another two minutes, half of the zucchini, diced, goes into the saucepan, almost immediately after the zucchini - halves of five cherry tomatoes and strips of red sweet pepper. The lid is closed for ten minutes - this is enough for the sauté to stew. If it seems that the juice released by the vegetables is not enough, you can add a little water.

Those who do not like chicken too much can replace it with any other meat. Only then, before adding vegetables, will you need to simmer one meat for a while. This is especially true for beef. If this is not done, the vegetables will fall apart and the meat component will be even tougher.

In the classical sense, a sauté is a dish prepared using a special technology, which consists of preliminary short-term frying of the products included in the recipe. To prevent them from burning, the contents of the pan must be shaken periodically. Just shake it, not turn it over with a spatula or fork. This is the secret - it is believed that this way the surface of the products will not be damaged, and they will retain all the juice. By the way, “saute” translated from French means jump (jump), i.e. By shaking the pan, the vegetables seem to bounce on it. Hand on heart, we can say that few people fry them according to all the rules, but the name “sauté” is firmly attached to the dish.

Eggplant sauté - general principles and methods of preparation

To prepare sauteed eggplant, you will need a stewing pan with a thick bottom so that the vegetables do not burn (or a cast iron casserole) and a frying pan for frying the vegetables. It’s even better if you find a special saucepan with a long handle and high sides, this is for those who want to feel like a real cook and begin tossing vegetables in a frying pan with deft movements so that they don’t burn.

Sautéed eggplant - food preparation

The main ingredients for sautéed eggplant are bell peppers, onions, tomatoes and the eggplants themselves. Alternatively, carrots can be added. Spices and herbs include garlic and parsley. Some recipes add black peppercorns or ground, sugar and bay leaf.

For sauteing, eggplants are cut coarsely - into pieces or circles, the remaining vegetables are most often finely chopped into noodles or half rings.

Eggplant sauté - the best recipes

Recipe 1: Eggplant sauté “Favorite”

Preparing this dish is not difficult; even a novice housewife can handle it. And the result will delight your household and allow you to diversify your usual menu. There is no need to peel eggplants and tomatoes. The carrots can be cut into thin strips, so they will look more beautiful in the dish. But if there is no time or special desire, you can simply grate it coarsely, the taste will not become worse.

Ingredients: 4 medium eggplants, 2 pcs. carrots and bell peppers, one onion, herbs - parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.

Cooking method:

Cut the eggplants crosswise into 0.5-0.8 cm slices, add salt and pepper, set aside for half an hour to let out the juice (get rid of bitterness).

Coarsely chop the tomatoes into cubes, chop the onion and pepper into thin half rings, coarsely grate the carrots.

Heat oil in a frying pan, fry the vegetables, adding them one by one - first onions, then peppers, carrots and, lastly, tomatoes. Add salt to the vegetable mass and simmer a little until soft.

Rinse the eggplants with water, squeeze well and fry until lightly browned on both sides. Then put them in a saucepan, cover with fried vegetables on top, sprinkle with chopped herbs and garlic. Bring the mixture to a boil and simmer over low heat for about 10 minutes, covered. At the end of cooking, if necessary, add salt to taste. Stir the finished sauté and serve immediately. This dish is delicious in any form: cold, hot or warm.

Recipe 2: Eggplant sauté “Aromatic”

The magical aroma emanating from this dish during the cooking process tantalizingly tickles the nostrils, and the hand reaches for the spoon to scoop it out of the pan one more time, and more, supposedly “for testing.” Therefore, it is better not to cook sauté on an empty stomach.

In this recipe, the carrots are cut into circles, but it is not forbidden to cut them smaller, for example, into strips (for those who do not like coarsely chopped stewed carrots).

Ingredients: 2 pieces each of large eggplants, bell peppers and onions, 1 large carrot, 1 head of garlic, a bunch of parsley, 3 ripe red large tomatoes, ground black pepper, vegetable oil, salt. For those who like it spicy, you can add half a pod of small hot pepper.

Cooking method:

Cut the eggplants (with peel) into 0.7-1.0 cm circles, sprinkle with salt or put in salted water (2 heaped tablespoons/1 liter of water) for half an hour to remove bitterness.

Cut the onion into small rings, fry in oil and transfer to a saucepan for stewing. The rest of the vegetables will be placed there in layers. Each layer is lightly salted. Chop the carrots into thin circles (cut into slices across the carrots), fry and place on the onion.

Place sweet peppers cut into thin noodles (half rings) on top. Those who like it spicy can add hot pepper. Chop the garlic into thin slices (lengthwise or crosswise), and sprinkle along with chopped parsley on top of the pepper (1/3 of the total mass).

The next layer is eggplant. They must first be washed in water to remove salt, squeezed out and fried until golden brown. Sprinkle garlic and parsley on top.

To make it easier to remove the skin, the tomatoes must be scalded with boiling water. Clear. Cut into slices or circles, cover them with a layer of eggplants. Sprinkle the remaining herbs and garlic on top and cover the pan with a lid.

Bring the contents of the pan to a boil and, reducing the heat to low, simmer with the lid closed for about 50 minutes without stirring the layers. At the end of cooking, taste for salt and add ground pepper. The finished saute, laid out on plates, is sprinkled with fresh herbs. Served cold or hot.

Recipe 3: Eggplant sauté “In a hurry”

The peculiarity of this recipe is that the chopped vegetables are not fried, but placed in layers in a pan in their raw form. This is a slight departure from the classic sauté version, in which the ingredients are necessarily pre-fried. But why not give this recipe a chance, especially when you want to cook a delicious and quick meal.

Ingredients: 4-5 tomatoes, 2 eggplants, onions and bell peppers, 4-5 cloves of garlic, 1 teaspoon of sugar, salt and pepper to taste, half a glass of vegetable oil, parsley.

Cooking method:

Cut the eggplants and tomatoes, together with the peel, into 0.5-0.8 cm circles (if the vegetables are large in diameter, the circle can also be cut into 2 halves), onions and peppers into half rings. It is advisable to take eggplants young so that you do not have to soak them first.

Place vegetables in rows in a pan, lightly adding layers of onions, peppers, eggplants, tomatoes. Repeat again. The last layer should be tomatoes. Sprinkle with sugar, chopped herbs and garlic, ground pepper and oil on top. Cover with a lid and simmer over low heat for about 40 minutes.

Every housewife has a moment when all the standard and ordinary dishes that she serves every day get boring, and she wants to try something new, unusual and, of course, tasty. But at the same time, I would like it to be wholesome and healthy food, so that later because of the “new thing” I would not have to restore my health.

We would like to present to your attention a wonderful dish called sauté. What is sauté? Surely, not everyone knows such an interesting name, and most importantly, what it means.

Saute can be called vegetables, fish or meat fried over high heat, but in a small amount of oil, all depending on the recipe, served in a large amount of sauce.

Now is a wonderful time, summer, when they appear on store shelves in great variety and quantity, and they are relatively inexpensive, and what can we say about their usefulness! There are a large number of options for preparing this dish; each housewife or professional chef makes this dish in her own way.

In general, the dish got its strange name from the French word “sauter”, which means “to jump”.

This is due to the fact that during the cooking process, the food is quickly fried and sharply shaken, bouncing, as a result of which they turn over and mix. According to the rules, sauté should be cooked in a saucepan (cauldron with a flat bottom), but now it can easily be cooked in a thick-walled frying pan. The result is beautifully fried vegetables or other products with a golden crust.

Sounds delicious? Then let's try to figure out how to prepare a delicious vegetable sauté. As we have already said, each housewife cooks in her own way, you can cook on the stove, some finish it in the oven, or you can grill it, as you like! Let's look at the most popular and traditional sauté recipes.

Eggplant and zucchini sauté recipe

300 g eggplant;
300 g zucchini;
300 g zucchini;
200 g tomato;
100 g bell pepper;
2 medium carrots;
2 onions;
Garlic clove, parsley, dill, salt, pepper.

First, let's start chopping all the prepared vegetables. To do this, wash everything thoroughly, peel the carrots and cut them into half rings. We also peel zucchini, zucchini and eggplant and cut them into small pieces or half rings.

The onion is peeled and also cut into rings, then the bell peppers and tomatoes are cut into the same pieces. When everything is ready, we begin to fry the prepared vegetables: a small amount of vegetable oil is poured into a well-heated frying pan, carrots are poured into it, fry for 7-8 minutes, and do not forget to stir.

Then, to allow the excess oil to drain, place the fried carrot pieces in a colander on paper towels and leave in that position for a few minutes.

Zucchini, zucchini, and eggplants are fried using the same principle; each product must be allowed to drain. Zucchini, zucchini, eggplants are fried for 8-10 minutes, and onions, bell peppers and tomatoes - 5-6 minutes.

As they cook, all the vegetables are transferred to a common pan; at the last stage, tomatoes and herbs are added, along with which you need to salt and pepper the dish to taste. By the way, it is best to fry garlic together with tomatoes, or you can add it raw to a ready-made dish. All ingredients are carefully mixed, that's it, the sauté is ready!

How to cook eggplant and pepper sauté in the oven?

To prepare the dish you will need:

2 eggplants;
2 bell peppers;
2 medium tomatoes;
2 carrots;
2 onions;
2-3 cloves of garlic, herbs, salt, pepper, vinegar.

In order for the eggplants to easily part with their skin, cut them into rings 1 cm thick, then rub them with salt and leave for a while. Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, and then take it out, cool with cold water, after which the skin can be easily removed.

After this, cut the tomatoes into six parts. Let's move on to the bell pepper: it must be peeled from the stalks, core and seeds, cut into small slices into six parts. The carrots are also peeled and cut into medium lengthwise cubes.

Eggplant slices, peppers and tomatoes are fried in a frying pan separately, after which they are all placed together on a baking sheet and baked in the oven at 180°.

While the vegetables are baking, move on to the carrots and onions. The frying pan needs to be warmed up well, then pour a little olive oil on it, then fry the onions and carrots until golden brown.

After this, the heat is reduced to a minimum, and a tablespoon of vinegar and a tablespoon of sugar are added to the frying pan, the onions and carrots are lightly stewed in this mixture, after which they are added to the main vegetables on a baking sheet, they must be distributed evenly, at the same time add finely chopped garlic .

In total, the sauté should spend about 50 minutes in the oven, after which the baking sheet is removed from the oven and the sauté is decorated with chopped herbs and garlic. Ready!

Recipe for vegetable sauté with green peas

To prepare the recipe you will need:

1 red bell pepper;
1 carrot;
200 g zucchini;
100 g green peas;
100 g cherry tomatoes;
1 onion;
1 clove of garlic, salt, pepper, oil.

Cut the zucchini into thin half rings, then peel the bell pepper and carrots and cut them into strips. Heat the saucepan thoroughly over high heat, pour in sunflower oil, then add prepared zucchini, carrots, bell peppers and onions, cut into half rings.

All ingredients are fried over high heat for about two minutes, shaking the saucepan periodically. After two minutes, add green peas, fry everything for about two more minutes, after that add garlic, and also season the mixture with salt and pepper.

After this, add the cherry tomato halves, shake everything several times and fry for another 2-3 minutes. Sauté is ready! In this recipe, you can use a thick-walled frying pan instead of a saucepan.

In our article, we told you about the most popular sauté recipes, as well as the different ways to prepare it. We recommend trying each of the above methods to decide on the one that suits your taste.

In general, there are recipes for sauteed fish and meat, but sautéed vegetables are not only a tasty dish, but also healthy and low-calorie, which is so important for those who watch their figure, but at the same time love to eat tasty food. Try it and you won't be disappointed!

Do you know what a dish called vegetable sauté is? If not, then we will talk about it in detail in this article. From it you will also learn how to cook tasty and healthy vegetable sautes in the oven, slow cooker, and also on the stove.

General information about the dish

Vegetable sauté is a dish that requires special utensils (saucepan, flat-bottomed cauldron, or thick-walled frying pan) to prepare.

As you already understand, it is made from vegetables using vegetable or dairy products, as well as adding a small amount of broth or dry

Vegetable sauté is distinguished from ordinary sauté by the method of its preparation. The ingredients are first fried over fairly high heat (while being actively stirred or shaken), and then slowly simmered in their own juices.

As a rule, vegetable sauté is prepared without fish and meat. It is served at the table either as an independent dish or as a side dish.

Making vegetable sauté in the oven

The dish in question is not only a very tasty and satisfying, but also quite healthy lunch. To make it at home, we need the following set of ingredients:

medium-sized eggplants - 2 pcs.;
fresh tomatoes - 2 pcs.;
white bulbs - 2 pcs.;
juicy carrots - 2 pcs.;
sweet pepper - 2 pcs.;
a bunch of fresh greens;
garlic cloves - 3 pcs.;
white sugar - a large spoon;
6% table vinegar - large spoon;
olive oil - 3 large spoons;

Processing components

Before placing the vegetable sauté with it, you should prepare all the components.

Wash the eggplants thoroughly and cut off the navels. If the peel is too hard, it is also removed. Next, the eggplants are cut into slices about 1 centimeter thick, then rubbed with salt and set aside.

Fresh tomatoes are blanched, peeled and divided into 6 slices. After this, remove all the seeds from the bell pepper and chop it coarsely. As for carrots and onions, they are peeled and chopped randomly.

Heat treatment on the stove

After the main components are prepared, their heat treatment begins. To do this, take a frying pan with vegetable oil, heat it up a little, and then alternately fry the eggplants and peppers with tomatoes, and then the carrots and onions. Granulated sugar is also added to the last ingredients.

Cooking in the oven

After frying all the components, take a heat-resistant form and place all the vegetables in it. Next, they are sprinkled with chopped garlic, fresh herbs, and pepper and salt are added to taste.

The formed dish is covered with a lid and placed in a preheated oven. At a temperature of 180 degrees, lunch is cooked for 52 minutes. No broth or water is added to this dish. Vegetables should be cooked in their own juice.

Serve to the dinner table

After the sauté is ready, it is distributed onto plates and immediately served to the table. Additionally, it is served with a large amount of chopped herbs and a slice of bread.

Cooking vegetable sauté in a slow cooker

Most often, the dish in question is made from many different products, taken in the same quantity.

So, to prepare a tasty and healthy lunch we will need:

medium-sized eggplant - 1 pc.;
young zucchini - 1 pc.;
fresh tomato—1 pc.;
large white onion - 1 pc.;
juicy carrots - 1 pc.;
sweet pepper - 1 pc.;
a bunch of fresh greens;
garlic cloves - 2 pcs.;
vegetable oil - 45 ml;
butter - 95 g;
salt and ground pepper - use as desired.

Preparing Ingredients

Vegetable sauté with eggplant and zucchini is prepared just as easily and quickly as in the oven. But before placing the ingredients in the bowl of the device, they are thoroughly processed.

All vegetables are peeled, “navels” and seeds, and then coarsely chopped with a sharp knife. Do the same with a bunch of fresh herbs.

Frying food

After chopping the main ingredients, they are placed in the bowl of the device (except for tomatoes) along with vegetable oil, and then fried in baking mode for 2 minutes. At the same time, they should only be slightly browned, but not limp.

Stewing a dish

After the vegetables are fried, add a piece of butter to them. The ingredients are mixed and cooked in the same mode for another 2 minutes. After this, the food is covered with a lid and the “Stew” program is set.

After 5 minutes of gentle heat treatment, add fresh peeled tomatoes, chopped garlic and herbs to the vegetables. In this composition, the products are stewed for about 8-12 minutes. During this time, the vegetables should become completely soft.

Serving a delicious vegetable dish to the table

After the vegetable sauté with zucchini is cooked in the slow cooker, leave it in the “Warming” mode for 4-8 minutes. Then lunch is laid out on deep plates and presented to the table along with a piece of bread and fresh herbs.

In addition to this dish, you can cook meat, fish or poultry. Although most housewives prefer to serve such a dinner without the above-mentioned products.

Cooking sauté on the stove

Most often, vegetable sauté is prepared on the stove. To make this dish as quickly as possible, we recommend using the following ingredients.

young juicy carrots - about 600 g;
butter - approximately 100 g;
garlic cloves - a couple of pieces;
salt, various spices - use to taste;
dry white wine - about 50 ml;
full-fat sour cream - optional (a couple of large spoons).

Preparing Ingredients

To prepare carrot sauté on the stove, the main ingredient is thoroughly washed in warm water, then peeled and cut into large cubes. After this, peel the garlic cloves and crush them with a knife.

Cooking a dish on the stove

The dish in question has quite a high calorie content. However, it should be noted that carrots are not absorbed by the body without animal fats. That is why to prepare such a lunch you need to use thick sour cream.

So, to make a tasty and healthy sauté, melt butter in a saucepan or frying pan. Then crushed garlic cloves are added to it and fried a little. After this, coarsely chopped carrots are placed in the bowl. Cook it until the color changes.

After adding spices and salt to the vegetable, reduce the heat to low. In this form, the carrots are stewed under the lid for 12 minutes. Moreover, in the middle of the process, dry white wine is necessarily added to it.

How to serve a nutritious dish to the table?

After preparing the carrot sauté, add several large spoons of thick and rich sour cream to it, and then mix thoroughly. After keeping the dish covered for ¼ hour, it is laid out on plates and presented to the table.

By the way, instead of sour cream, the lunch in question can be topped with unsweetened natural yogurt. It will make it more tender, tasty and nutritious.

Let's sum it up

Several options for preparing vegetable sauté were presented to your attention. Which one to choose is up to you.

By the way, you can make such a dish not only from the above ingredients, but also using ingredients such as celery, zucchini, pumpkin, various cheeses, shallots, potatoes, broccoli, etc.