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Practical way to Cooking Appetizing Sautéed mixed vegetables

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Sautéed mixed vegetables

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Below are the ingridients that are required to produce a heavenly Sautéed mixed vegetables:

  1. Provide 200 g of sweet potato (1 medium).
  2. Use 70 g of red onion (1 small).
  3. You need 80 g of carrot (1 small).
  4. You need 140 g of green bellpepper (1 medium).
  5. You need 70 g of red bellpeppers (1 small).
  6. Provide 125 g of button mushrooms (1/2 a punnet).
  7. Use 50 g of baby spinach (a handful).
  8. You need 150 g of brocolli (1/2 a head).
  9. Get 2 cloves of garlic.
  10. Prepare 1 handful of parsley.
  11. You need 3 tbs of coconut oil.
  12. Prepare 2 of eggs.
  13. Take of Spices (I used salt, pepper, soy sauce, cinnamon and paprika).

Ready with the ingridients? Here are the sequences on preparing Sautéed mixed vegetables:

  1. Peel and dice the sweet potato and onion. Peel and slice the carrot..
  2. Heat the coconut oil and brown the sweet potato, carrot and onion in a large pan with the lid on..
  3. Dice the peppers, mushrooms, spinach, brocolli, garlic and parsley. Add it to the pan and fry until the colors become more vibrant.
  4. Drop the heat and put the lid on for 5 minutes so the dish can steam in it's own juices.
  5. Beat the eggs and create a well in the center of the pan to scramble them.
  6. Spice with your favorites and serve with a slice of savory pie!.

A colorful array of fresh vegetables are sautéed in a savory combination of chicken broth and garlic. Toss pasta and vegetables, top with grated cheese, and serve. Wine Suggestion This summery pasta dish should pair well with Sauvignon Blanc. California, the Loire Valley in France and the Marlborough. Add baked or fried tofu, and you've got yourself a simple vegetable stir-fry to accompany quinoa, rice, or any other grain or grain mix.

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