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Colorful Stir-fry Vegetables with Pep

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Colorful Stir-fry Vegetables with Pep

The perfect colorful stir-fry vegetables with pep recipe with a picture and simple step-by-step instructions.

  • 4 piece Carrots
  • 1 whole Zucchini fresh
  • 1 pole Leek
  • 2 cups Cream
  • 1 pinch Harisa spice
  • 1 pinch Curry
  • 1 pinch Turmeric
  • 1 pinch Salt and pepper
  • 1 teaspoon Parsley leaf powder
  • 500 g Pasta
  • 1 teaspoon Vegetable broth powder
  1. Wash the leek and cut into small pieces. Peel the carrots and cut into slices. Wash the zucchini and cut into thin slices.
  2. Lightly sauté all the vegetables in a pan with a little oil (I use rapeseed oil).
  3. The vegetables must still have a bit of bite.
  4. In the meantime, cook pasta al dente.
  5. When the vegetables are ready, deglaze with cream and reduce a little.
  6. Add the spices to taste. Then season the cooked pasta with the vegetables. Arrange and enjoy.
Dinner
European
colorful stir-fry vegetables with pep

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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