Recipe: Oriental-Style Vegetable Medley

Name: Poêlée de légumes à l'orientale
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 portions
Ingredients: 300 g de carottes300 g de courgettes (jeunes de préférence)250 g de navets1 poivron vert1 poivron rouge1 oignon4 gousses d'ail5 cl d'huile d'olive1 c.à s. de concentré de tomates30 cl de fond de veau liéépices à couscous, sel

By jo du 25 ★ ★ ★ ★ ★ 4.8/5 (6 reviews) Vegetables

Prep 10 min

Cook 7 min

Total 17 min

Servings 4 serv.

Ingredients for 4 servings

300 g of carrots
300 g of zucchini (preferably young)
250 g of turnips
1 green bell pepper
1 red bell pepper
1 onion
4 cloves of garlic
5 cl of olive oil
1 tbsp of tomato paste
30 cl of veal stock
couscous spices, salt

Step-by-step directions

1- Peel and wash the carrots and turnips.

2- Cook the carrots for 5 to 7 minutes in salted boiling water. They should be crispy. Slice the onion, cut the garlic cloves in half and remove the germ. In a pan, sauté the onion and garlic with olive oil, add the zucchini, turnips, and bell peppers.

3- Salt and sauté the vegetables uncovered. Check the cooking, they should remain more or less crispy depending on your taste. Heat the veal stock, add the tomato paste and spices.

4- If you use powdered stock, dilute it in 30 cl of the carrot cooking water. The sauce should be creamy and coat the vegetables well, it should coat the vegetables. If it is too liquid, reduce to the desired consistency.
Drain the carrots and add them to the vegetable medley. Pour the spiced sauce over the vegetables. Check the seasoning.

5- Serve these vegetables with, for example, lamb chops.