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Italian Vegetable Saute Recipe

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This recipe for Italian Vegetable Saute is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 medium carrots, peeled and sliced
1 head cauliflower, divided into flowerets
3 small zucchini, sliced
2 cloves garlic, sliced thin
3 T olive oil
2 yellow onions, peeled and sliced
salt and pepper to taste
1/4 C beef stock
2 T fresh grated Parmesan cheese

Directions:
Directions:
In a pot of boiling water blanch the carrots for about 5-6 minutes or until they are tender; remove, and cool. Add the cauliflower to the same boiling water and cook until barely tender; remove and cool. Add the zucchini to the pot, but do not cook long at all.

When you are ready to serve dinner in a large frying pan or a wok saute the garlic in the olive oil. Add the carrots, cauliflower, zucchini and onions. Toss for a few minutes and then add the salt, pepper and beef stock. Cover the pan and cook just long enough to heat everything through. Stir gently often. Sprinkle the cheese on top and serve.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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