Vegetable Toss
I sauteed the onion and garlic and placed them in a dish before frying meat as easy on dishes as well as adding flavor to meat.
I sauteed the onion and garlic and placed them in a dish before frying meat as easy on dishes as well as adding flavor to meat.
- Carbohydrate 93.68568 g
- Cholesterol 7.6325 mg
- Fat 3.97532911397777 g
- Fiber 12.9807501888275 g
- Protein 11.324925 g
- Saturated Fat 2.02770361849446 g
- Serving Size 1 1 Serving (610g)
- Sodium 106.616125 mg
- Sugar 80.7049298111725 g
- Trans Fat 0.360030029967109 g
- Calories 442 calories
Step-by-step
- Peel potatoes and carrots ( if desired ), peel sweet potato, wash and cut potatoes in half, cut carrots and sweet potato into large sections and place all into a large saucepan, add the one and a half cups of water and place on stovetop and bring to a boil, turn heat down to simmer once boiling and cook for about 15 minutes until tender ( remember to check the saucepan or it may burn if water evaporates to quickly ).
- Peel onion and garlic, wash, dice garlic finely and onion ( your choice, either sections, large or small dice ).
- Heat the oil on medium heat in a fry pan, when hot add onion and saute for 3 minutes then add the garlic and saute for 3 minutes more.
- Add the frozen corn, then the peas to the saucepan and cook for 5 minutes, all water should of evaporated by now so add the butter or margarine and then the sauted onion and garlic and toss through to coat all vegetables.
Starchy root vegetables require precise water management when boiled in a covered saucepan; keeping the liquid at a gentle simmer rather than a rolling boil prevents the outsides from disintegrating before the centers reach tenderness at the 15-minute mark. Sautéing alliums separately in a skillet before combining them with the root vegetables builds a distinct foundation of flavor that raw boiling cannot achieve. Render the onions translucent over medium heat for 3 minutes before introducing finely diced garlic, ensuring the garlic cooks for no more than 3 additional minutes to prevent bitter scorching.
Adapting this dish for dairy-free diets requires substituting the butter with a neutral cooking oil or a plant-based margarine at a 1:1 ratio without altering the final texture. Starch density varies significantly between standard russet potatoes and sweet potatoes, so cutting the sweet potato into slightly larger sections than the regular potatoes ensures uniform cooking times in the steaming liquid. Managing multiple pans simultaneously demands careful attention to evaporation rates, particularly when incorporating frozen peas and corn during the final 5 minutes of simmering. Unsalted butter allows strict sodium control throughout the cooking process, whereas salted butter requires reducing any additional seasoning introduced later. Leftovers maintain structural integrity for up to three days when sealed in an airtight container in the refrigerator.
