Recipes
SAUTEED ROSEMARY AND GARLIC VEGETABLES
Ingredients
1 – 2 carrots, sliced into ¼ inch rounds
2 cans (14oz) whole kernel corn, drained
1 head patchoi, rinsed and chopped
1 – 2 small stems fresh rosemary, leaves finely chopped
3 – 4 cloves garlic, minced
1 oz butter or margarine
2 tbsp olive oil
Salt and black pepper
Directions
- Heat oil and butter in a large sauté pan.
- Add the carrots and cook for 1 – 2 minutes. Add the garlic, rosemary and a pinch of salt and pepper and mix.
- Stir in the patchoi and let cook for 1 – 2 minutes until it begins to wilt. Add the corn, a bit more salt and black pepper and a few drops of pepper sauce.
- Mix well, cover and let cook for 3 – 5 minutes. Taste and adjust seasoning if necessary. Serve.
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