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Monday, July 4, 2011

Sauteed Root Veggies


I tend to think of root veggies as winter fare, but then I start to do serious summer harvest, and I remember just how tender and sweet new potatoes and new carrots are.  As today was our first potato harvest, I thought I'd share a great way to prepare these.

Sauteed Root Veggies
New potatoes
New carrots
Any other dense veggies you may have pulled from the garden; the other night, we added the first zucchini and the last of the peas

Garden garlic -- 2 cloves
Garden dill
2 T. butter
Salt and Pepper

Melt butter in a saute pan and add chopped garlic.  Add diced veggies in order of how long you want them to cook; for the above photo, I chopped potatoes first, then carrots.  Salt and pepper liberally, then add chopped fresh dill.  Saute until desired tenderness.

The Analysis

Fast:  This takes about 20-25 minutes to cook, and you can pretty much chop while you cook if you do your veggies in the order of density.

Cheap:  Since we had potatoes, carrots, garlic, and dill all in the garden or pantry, I only paid for butter and seasonings.  That's my kind of dish!

Good:  The garlic and dill really made the dish for us.  It turned this from your generic mixed veggies or hash browns into something really special.  I've made this twice in three days.  (Note, for those wondering:  the purple bits are the lone blue potato that we harvested today.)

Have a Wonderful Fourth of July!
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2 comments:

  1. That looks so delicious. Would onions be okay in that also? Love how the dish looks!

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  2. Absolutely! The other night we did carrots, zucchini, and peas this way. I plan on adding onions as soon as I have some.

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