Vegetable sauté without a drop of oil
3 servings
30 minutes
Oil-free vegetable sauté is a true embodiment of healthy eating and rich flavor. This recipe comes from European cuisine, where natural products and their inherent aroma are traditionally valued. In this dish, pumpkin, young cabbage, zucchini, and eggplant come together in a vibrant ensemble of fresh vegetables enriched with notes of parsley, cilantro, and dill. Thanks to slow cooking in its own juice with added water, the sauté achieves a rich, soft taste without the need for oil. A light touch of Worcestershire or soy sauce adds a piquant finish to the dish. It’s the perfect meal for those striving for proper nutrition while preserving nature's flavor and benefits in every bite.
1
First, we chop all the vegetables except for the herbs.
- Pumpkin: 300 g
- Onion: 4 heads
- Young cabbage: 400 g
- Young zucchini: 1 piece
- Eggplants: 0.5 piece
- Brussels sprouts: 200 g
- Carrot: 1 piece
2
Transfer all vegetables except herbs to the pan. Pour in a glass of water and cover with a lid. The heat should be low, but not on 'one'.
- Water: 1 glass
3
When the water starts to evaporate actively, we stir and add greens (I don't chop, I like to wrap the onion feathers whole on a fork), and increase the heat.
- Parsley: 1 bunch
- Coriander: 1 bunch
- Dill: 1 bunch
- Green onion with bulb: 1 bunch
4
If the water evaporates quickly and the vegetables are still raw, add more water and cover with a lid. Conversely, if there is still water and the vegetables are ready — increase the heat and remove the lid.
5
Water with Worcestershire sauce (but it's not a panacea, you can season as you like, squeeze lemon, tomato juice, Provencal herbs (but keep in mind they will overpower the fresh smell of parsley-dill), soy sauce, pepper. As for alcohol — I wouldn't add it, the bitterness from the herbs will be noticeable.
- Worcestershire sauce: to taste
- Salt: to taste
- Soy sauce: to taste