Vegetable Sauté Without a Drop of Oil

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A second option for preparation. Everything is the same, except I sauté the herbs with green onions in oil, generously sprinkle with freshly ground pepper, and you can add a couple of sweet cherry tomatoes (only SWEET ones!), coarse salt. In this case, when serving, arrange the vegetables. In the center of the dish, twist a spiral of parsley, dill, and cilantro. Beautiful and very delicious!

Ingredients

Pumpkin - 10.6 oz
Onion - 4 heads
White Cabbage - 14.1 oz
Young zucchini - 1 piece
Parsley - 1 bunch
Cilantro - 1 bunch
Dill - 1 bunch
Eggplants - ½ piece
Green onion tops - 1 bunch
Worcestershire Sauce - to taste
Salt - to taste
Soy Sauce - to taste
Brussels Sprouts - 7.1 oz
Water - 1 cup
Carrot - 1 piece

Step by Step guide

Step 1

First, chop all the vegetables except the herbs.

Step 2

Transfer all the vegetables, except the herbs, to a frying pan. Pour in the cup of water and cover with a lid. Use low heat, but not the lowest setting.

Step 3

When the water starts to evaporate actively, stir and add the greens (I don't chop them, I like to twirl the green onion tops whole on my fork), increase the heat.

Step 4

If the water evaporates quickly and the vegetables are still raw, add more water and cover with a lid. Conversely, if there is still water but the vegetables are ready, increase the heat and remove the lid.

Step 5

Drizzle with Worcestershire sauce (but this is not a cure-all; you can season as you like, squeeze lemon, add tomato juice, Provencal herbs (but keep in mind, they may overpower the fresh scent of parsley and dill), soy sauce, and pepper. As for alcohol — I wouldn't recommend it, as it will bring out bitterness from the herbs.