ReceptnaptárPoêlée de légumes de saison (pan-fried seasonal vegetables)
A simple foundation for a side dish in French home cooking: seasonal vegetables fried in a pan over a high heat until crisp. The technique works with any vegetable, and the ones here are only examples.
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Ingredients
Method
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- Cut the carrots into thin batons, the courgette and pepper into strips of a similar size, and trim the ends of the green beans.
- Blanch the carrots and green beans in boiling salted water for 3 minutes, cool them in iced water, then drain thoroughly.
- Heat the oil in a large frying pan over a high heat and sauté the carrots and green beans for 3 minutes.
- Add the courgette and pepper and sauté for a further 4-5 minutes, shaking the pan often, until the edges brown but the insides stay crunchy.
- Turn the heat down, add the butter and garlic, and toss together for 1 minute.
- Season with salt and pepper, sprinkle with the parsley and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Blanching the firmer vegetables ensures that everything is ready at the same time and none of it falls apart.
- Choose a pan large enough that the vegetables do not pile up: if there are a lot of them, cook them in two batches, otherwise they steam.
- Add the garlic only at the end, because over a high heat it burns quickly and turns bitter.
- In autumn try it with pumpkin and mushrooms, in spring with green peas and spring onions.
Frequently asked questions
What is a poêlée?
It means a dish fried in a pan over a high heat; the word comes from poêle, meaning frying pan.
What does it go with as a side dish?
Roast chicken, fish and roast pork, but with rice or a poached egg it can also be a light lunch on its own.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
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