VEGETABLE SAUTE RECIPES

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LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK



Lentil Vegetable Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Nutrition Facts : Calories 462 calorie, FatContent 13 grams, SaturatedFatContent 2.5 grams, CholesterolContent 11 milligrams, SodiumContent 1400 milligrams, CarbohydrateContent 64 grams, FiberContent 13 grams, ProteinContent 25 grams, SugarContent 14 grams

BASIC VEGETABLE STOCK RECIPE - FOOD NETWORK



Basic Vegetable Stock Recipe - Food Network image

Provided by Food Network

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  • Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  • Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

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LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 5 minutes
Calories 462 calorie per serving
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
See details


BASIC VEGETABLE STOCK RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 55 minutes
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
See details


SAUTEED VEGETABLES RECIPE - FOOD NETWORK
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Reviews 4.9
Total Time 17 minutes
Category side-dish
  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
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ZUCCHINI SAUTE RECIPE | TRISHA YEARWOOD | FOOD NETWORK
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Reviews 4.6
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Calories 57 calorie per serving
  • Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.
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