- broccoli
- mushrooms
- kale
- turnips
- spinach
- asparagus
- green beans
- cauliflower
- beets
- tomatoes
- onions
- eggplant
Serves 6
2 Tbs. (30 ml) olive oil
depending on how many organic vegetables, 2-3 cups each, cut into bite size pieces
2-3 minced organic garlic cloves
1/2 cup or more (+120 ml) organic chicken stock
1/4 cup (30 g) (dairy-free) butter
juice and zest of 1-2 lemons
black pepper
parsley
optional: herbs you like with vegetables
examples:
- oregano
- basil
- thyme
- rosemary
- chervil
- tarragon
- coriander
- cumin
- dill
- ginger
- lemongrass curry
1. Heat the oil in a pan over medium-high heat.
2. Sauté the vegetables al dente, 3-5 minutes.
3. Add garlic, toss and cook about 2 minutes.
4. Add chicken stock, butter, and lemon juice. Sauté a few minutes.
5. Remove and fold in lemon zest, pepper, parsley, and any additional herbs to taste.
6. Serve hot.
