Fried autumn vegetables with aromatic herbs
4 servings
55 minutes
Fried autumn vegetables with aromatic herbs are a warm, cozy dish that reflects the spirit of European cuisine. It combines the rich flavor of leeks, the tenderness of potatoes, and the earthy note of celery, creating a harmony of textures. Rosemary and thyme add an exquisite aroma to the composition that evokes memories of rustic meals. The origins of such a dish trace back to traditional European methods of preparing seasonal vegetables, where frying with herbs highlighted their natural sweetness and richness of flavor. It can be served as a standalone dish complemented by a light salad or as a side to meat or fish. This is an ideal choice for an autumn dinner, offering warmth and richness in every bite.
1
Cut the dark green leaves and roots of the leek. Slice the remaining parts into thin circles. Peel the potatoes and cut them into strips (like for French fries). Peel the celery and cut it the same way as the potatoes.
- Leek: 700 g
- Potato: 350 g
- Celeriac: 500 g
2
Place the leek in a bowl of ice water and leave for 5-10 minutes, then drain.
- Leek: 700 g
3
In a large skillet, heat olive oil over medium heat. Add leeks, potatoes, and celery. Cook, stirring, for 15 minutes until golden.
- Extra virgin olive oil: 2 tablespoons
- Leek: 700 g
- Potato: 350 g
- Celeriac: 500 g
4
Then reduce the heat, sprinkle with herbs, and fry until soft for about 10 more minutes. Season with salt and pepper. Serve immediately.
- Chopped fresh rosemary: 1 tablespoon
- Thyme leaves: 15 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
