Sautéed Vegetable Medley With Herbs Recipe

About this recipe

A light and flavorful diabetic-friendly vegetable sauté featuring carrots, turnips, mushrooms, and fresh herbs. Perfect for a wholesome dinner solution.

Ingredients

• - Cooks & Co Sliced Mushrooms
• - Truffle Butter
• 250 G Onion Shallots 300g
• 50G Picard Chopped Flat Parsley
• 50G Pepper Black Ground BWFO
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Tata Salt

Instructions

1. 1. Trim and cut the carrots into very thin slices.
2. 2. Rinse and drain the mushrooms, then pat them dry and slice them thinly.
3. 3. Melt 3 tablespoons of butter in a large skillet over medium-high heat.
4. 4. Add the sliced carrots to the skillet, sprinkle with a pinch of salt and pepper, and cook while tossing and stirring for about 3 minutes.
5. 5. Add the sliced mushrooms to the skillet and continue cooking, tossing and stirring, for another 2 minutes.
6. 6. Stir in 2 tablespoons of finely chopped shallots and cook for an additional minute until fragrant.
7. 7. Remove the skillet from heat and sprinkle the vegetables with 2 tablespoons of freshly chopped parsley.
8. 8. Serve the sautéed vegetable medley warm as a wholesome dinner side or main dish.