Vegetable sauté - 8 cooking recipes

A juicy, tasty assortment of vegetables, fried, stewed or baked, is called sauté. It can have any composition, texture, cutting, serving. It is used both as a main independent dish, and as an appetizer, hot or cold, and as a side dish for any meat, poultry, fish, and even as an ingredient for other, more complex dishes. Russian housewives love to prepare sautéed vegetables for the winter.

Depending on the season and the availability of products, the sauté can include absolutely any vegetables: bell peppers, zucchini, eggplants, carrots, onions, tomatoes, cucumbers, fresh herbs, spices. Since the dish is loved for its extraordinary juiciness and lightness, it is customary to prepare it from those vegetables that we usually eat for future use. This means that potatoes are not included in the original composition, although there are recipes for sauteed vegetables with them too (although in many they come as a side dish).

What is sauté? In fact, this is a type of stew. It got its name from the French word saute, which means “leap”. It is prepared not only from vegetables, but also from meat, fish, poultry, and mushrooms. A distinctive feature of the dish is the presence of sauce in which it is served. If the vegetable saute recipe does not contain juicy products (that is, they do not release enough juice), liquid is added to it. In the classic version, it is usually wine, which can easily be replaced with broth or water.

Are there any special features in saute preparation technology? Yes, they are: as a rule, the vegetables are first fried separately in a small amount of oil in a frying pan until golden brown. And then mix in a common bowl and simmer/simmer until fully cooked. Usually there is enough tomato juice to form the desired gravy. But, as stated above, you can help it appear by adding, for example, a little Madeira.