Vegetable sauté

Georgian cuisine

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Description Products Steps

Saute is often confused with stew, but its fundamental difference is that the ingredients are not mixed with each other, but are prepared separately. In addition, in the authentic recipe they cannot be stirred with a spatula - only tossed. It is believed that this cooking technology helps preserve the integrity of the ingredients, while the finished dish looks neater and more aesthetically pleasing. Traditionally, sauté is stewed on the stove in a deep bowl.

1. Calories
   52,52 kcal
2. Protein
   1,46 gram
3. Fat
   3,6 gram
4. Carbohydrates
   4,34 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 9 serving:

1. Eggplant

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   2 pcs. = 420 g
2. Zucchini Tsukini

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   4 pcs. = 800 g
3. Tomato

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   4 pcs. = 360 g
4. Bulgarian pepper

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   2 pcs. = 300 g
5. White onions

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   2 pcs. = 160 g
6. Cauliflower

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   500 g
7. The shoots of celery

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   300 g
8. Garlic

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   5 cloves = 25 g
9. Cinza

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   1 bunch = 30 g
10. Vegetable oil

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    6 tbsp. l. = 102 g
11. Salt

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    to taste
12. Black pepper ground

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    to taste

Steps:

1. 
   Wash the ingredients. Cut all vegetables except cauliflower into large cubes. Divide the cauliflower into florets and boil until half cooked. Finely chop the cilantro and garlic.
2. 
   In a hot frying pan with oil, fry eggplants, zucchini, cauliflower, bell peppers, onions, celery and tomatoes separately from each other until tender. Don’t forget to salt and pepper each vegetable to taste at the end of frying.
3. 
   When all the ingredients are ready, combine them with each other, add the garlic and cilantro and mix gently.
4. 
   Serve the sautéed vegetables with a wheat tortilla and garnish with a sprig of basil.

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