French Stovetop Veggies
This is a delicious one pan dinner. Although it’s quite a variety, it harmonized into a symphony of flavor and texture. Bravo!
While one veggie is cooking on the stovetop, I clean and slice the next one.
Olive oil, 1/2 cup ish
Shallot, thinly sliced
Garlic Cloves, 2 thinly sliced
Fresh Brussel Sprouts, thinly sliced
Large Sweet Potato, thinly sliced (noticing a theme?)
Frozen Spinach, 12 oz bag
Dates, 8, pitted, chunks
Goat Cheese, 1 oz, “cut”
Avocado, 1 large
Apple, 1 large. I love Honeycrisp.
Salt, 1 1/2 teaspoon
Pepper, 3/4 teaspoon
Sage, dried, 1/2 teaspoon
Oooh! Add walnuts if you’d like it to be more filling.
While one veggie is cooking on the stovetop, I clean and slice the next one. I am generous with the olive oil, and since I used spinach, I was also generous with the salt. Nothing in the recipe is raw, so cook it less if you like it crunchy, and cook it more if you like it softer. Turn up the heat if you like it brown (but stay close by). This is not a science; it’s an art, so be creative.
Heat 1/4 cup Olive oil in 4 or 6 quart pan on medium on the stovetop for a few minutes.
Add sliced Shallot and cook for a few minutes.
Add sliced Garlic and cook for a few minutes.
Add sliced Brussel Sprouts and sauté for 5 minutes, stir, then 5 more minutes (or longer, if you’d like them more brown).
Push the sprouts aside. Add a slurp of olive oil and sliced Sweet Potato, shake them each with salt and pepper and sauté for 5 minutes, stir, then 5 more minutes (or longer, if you’d like them more brown).
Once the previous ingredients are slightly cooked, push them aside. Add a slurp of olive oil and frozen Spinach, shake with salt, cover, cook for 5 minutes, stir, then 5 more minutes.
Once the spinach is hot, stir in the chunks of Dates. Cover again.
Goat cheese is hard to slice. “Cut” it and put the pieces in the pan. Sprinkle with the Sage.
Leave it blend for a couple minutes while you chunk the Avocado and the Apple.
Put a spoonful of the warm veggies on your plate, and add the chunks of fresh Avocado and Apple. Voilá!
We eat this as a meal, so it was 4 dinner servings. If it’s accompanying meat, fish or bread, this would easily be 8 side servings.
Total time was about an hour. You can save time by buying pre-cut and pre-washed veggies or using what you have prepared in the fridge or using less ingredients, since more cleaning and chopping requires more time.
Wondering why it’s called French Stovetop Veggies? It’s inspired by the ingredients Christie would find at the local market in Paris.
Bon Appetit!
