Winter Vegetable Sauté with Assam Pepper

 

 

 

Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1/2 small butternut squash, peeled and diced
• 1 sweet potato, peeled and cubed
• 1 leek, sliced
• 250g mushrooms (button mushrooms or others), sliced
• 1 celery stalk, chopped
• 1 teaspoon thyme or rosemary
• Assam Pepper, crushed
• Salt to taste
• Optional: a handful of toasted pumpkin seeds or crumbled feta for garnish

Preparation:

• Prepare the vegetables: Wash, peel, and cut all the vegetables into medium-sized pieces.
• Heat the pan: In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
• Sauté onion and leek: Add the sliced onion and leek. Cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute.
• Add root vegetables: Add the carrots, parsnip, butternut squash, and sweet potato. Cook for about 10 minutes, stirring occasionally, until they start to soften.
• Add mushrooms and celery: Stir in the sliced mushrooms and celery. Cook for 5-7 more minutes until the mushrooms release their moisture and the vegetables are tender and golden.
• Season: Add the thyme or rosemary, and salt. Crush the Assam Pepper and sprinkle it over the vegetables. Mix well to coat them evenly with the spices.
• Serve and garnish: Remove from heat and serve hot. For an extra touch, add toasted pumpkin seeds or crumbled feta on top.

Tips:

• You can also add spices like a pinch of smoked paprika or cumin for extra flavor.
• This dish pairs well with brown rice or quinoa for a complete meal.

Enjoy your meal!