How to make sauteed vegetables

The nutritional value of carrots

sauteed vegetables

the ingredients

• Two potatoes .
• Three grains of carrots.
• Three grains of zucchini .
• Three grains of radish.
• A tablespoon of chopped parsley.
• Three tablespoons of butter.
• A teaspoon of sugar .
• Salted water - for boiling -.
• Ice water.

How to prepare

• Wash all vegetables well, dry them, and cut them into shapes as desired.
• Put the salted water in a deep saucepan and leave it on a medium heat until it boils.
• Add the zucchini to the pot of boiling salted water and leave it on the fire until it is completely cooked.
• Remove the zucchini from the water and place it directly in the ice water to ensure that it maintains its green color.
• Add the rest of the chopped vegetables to the boiling salted water and leave them on medium heat until they are completely cooked.
• Lift the vegetables out of the water and put them directly into the ice water.
• Put the butter in a wide skillet and heat it over a medium heat, then add all the boiled vegetables and stir them with the butter.
• Add sugar to the vegetables in the pan and mix all the ingredients well together.
• Pour the sauteed vegetables into a suitable serving dish and decorate the dish with chopped parsley on top and serve.

The nutritional value of broccoli

Sauteed broccoli

the ingredients

• Large head of broccoli .
• Three tablespoons of butter.
• Two liters of boiling salted water.
• Two liters of ice water.

How to prepare

• Boil the broccoli in boiling salted water over medium heat, until fully cooked.
• Remove the broccoli from the boiling water and immediately place it in the ice water to maintain its green color.
• Melt the butter in a wide skillet over medium heat.
• Drain the broccoli and saute it with the butter in the skillet for several minutes.
• Remove the sauteed broccoli from the heat, pour it into a suitable serving dish, and serve.

sauteed cabbage

the ingredients

• Five hundred grams of fresh cabbage .
• Three teaspoons of white sugar.
• Three tablespoons of soft butter.
• Two teaspoons of salt.
• One and a half liters of boiling salted water.
• Two liters of ice water.

How to prepare

• Trim the cabbage stalks, removing the outer leaves.
• Wash and clean the cabbage well.
• Make deep, crisscrossing slits in the bottom of each cabbage to make it easier to cook.
• Boil cabbage in boiling salted water until fully cooked.
• Remove the cabbage from the boiling water and put it directly into the ice water.
• Melt the butter, sugar in a wide skillet over medium heat.
• Filter the cabbage and add it with sea salt to the butter-sugar mixture and stir the mixture well.
• Pour the sauteed cabbage into a suitable dish for serving and serving.