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Servings
It's up to you! 

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Time
Depends on what you use! 

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: Depends on what you use! 


Ingredients

  • Vegetables, cut into bite-sized pieces

  • Ghee or avocado oil

Tips & Substitutions

  • If you are cooking different vegetables in the same pan, you have two options:

    • Cut veggies that take longer to cook smaller and shorter-cook vegetables larges.

    • Add the vegetables at different times with long-cooking vegetables first.

  • Longer-Cooking Vegetables:

    • Sweet potato, carrot, onion, beets, squash

  • Shorter-Cooking Vegetables:

    • Mushrooms, tomato, leafy greens

  • Remember to not overfill your pans. Remember, generally speaking, your veggies have to touch the pan to cook.


Instructions:

  1. In a skillet over medium-high heat, add ghee or avocado oil.

  2. When oil is hot, add veggies. You will know your pan is hot when the oil is shimmering. Your veggies should sizzle when added. Add your vegetables in small batches so they have space and don't just steam. Now, many vegetables will cook down so you can add more as you go or more from the start (crowding the pan just a bit), but in some cases you may just have to cook in batches and mix everything together later. Also, don't forget to add longer cooking veggies first (see tip above).

  3. Occasionally, stir your vegetables. Your goal here is to get veggies that are browned and tender. You want to move the veggies so they don't burn and cook uniformly, but if you move the mixture too frequently, you won't give the food time to cook. Like many things in cooking, it's a balance.

  4. While veggies are sautéing add seasonings: salt, pepper, and other herbs/spices of your choice.

  5. When veggies are browned on the outside and tender on the inside you’re done!