Braised Frozen Vegetables
A quick vegetable dinner that's really tasty! Read it, remember it, make it! I love these vegetables just as they are, with fresh bread. For a treat, I serve them with a quickly seared chicken breast. I recommend everyone make this tasty, beautiful, speedy dish in their own kitchen.
1. Peel the onion and carrot. Cut the onion into slivers and dice the carrot. Heat the oil in a deep skillet and add the onion and carrot. Braise until soft, about 5 minutes over medium heat.
2. Add the sliced mushrooms and the frozen broccoli and beans to the skillet. Season with salt and pepper to taste. Cook uncovered for about 8 minutes so most of the liquid evaporates, then cover and braise for 10 minutes over low heat, until tender. Sprinkle toasted sesame seeds or nuts on top when serving, if you like.
Enjoy!
P.S. It's very tasty to make this same dish with butter or ghee. You can add any frozen vegetables you like, or whatever you happen to have on hand.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- String beans - 24 kcal/100g
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