Sautéed Vegetables in White Wine.

January 10, 2014

I cooked this dish for my brother on New Year’s Day as he is a vegetarian and everyone else had Beef with Mushrooms. Sometimes people just cook the basic mushrooms, vegetarian omelette or just buy a basic vegetarian pie from the supermarket. I’m lucky really as my mother used to cook a meat dish plus a vegetarian dish so I get most of my ideas from her.

Serves 2

2 Carrots cut into batons
1 cup of frozen peas
1 cup of mushrooms, sliced
1 medium onion diced
1 tbsp. olive oil
Knob of butter
1 tsp garlic and ginger paste
1 cup of white wine (make sure its drinkable)
1 ½ cup of vegetable stock
1 Bouquet garnet (2 sprigs of thyme, 1 sprig of rosemary & small handful of parsley all tied together)
½ tsp of Herbs de Provence (don’t worry if you do not have this as the other herbs will do)
Salt & pepper to taste

Heat up the olive oil in a pan, once heated add the onions and cook for 2 minutes. Add the knob of butter with the garlic and ginger paste and stir well on a medium heat for around 2 minutes. Throw in the...
See the full directions on my site

Nutritions

Calories
103

Sodium
467mg
19% DV

Fat
5g
8% DV

Protein
3g
7% DV

Carbs
10g
3% DV

Fiber
2g
10% DV