| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 18g | 6g | 26g |
| sugars | fibre | protein | salt |
| 9g | 6g | 10g | 0.68g |
Why I Love French Sautéed Vegetables with Almond Cream and Candied Lemon, Sprinkled with Fresh Cilantro
There are few recipes that I adore as much as the French-inspired creation known as Sautéed Vegetables with Almond Cream and Candied Lemon, Sprinkled with Fresh Cilantro. This vibrant medley of veggies, infused with flavors from a tangy almond cream, crunchy almonds, and a burst of sweet candied lemon brings an amazing balance of flavors to one’s palate. This dish is a tribute to my French roots and my endless love for fresh, seasonal produce. Take a look at this gorgeous arrangement.
A Fusion of French Flair and Farm Fresh Goodness
Though I usually have a sweet spot for desserts, I simply can’t resist a dish that sings of the French countryside while championing the unwavering farm-to-table ethos. This recipe reminds me of the vegetable sautées my Julia Child inspired grandmother used to make, but with a fresh twist. The subtle creaminess from the almond cream perfectly complements the crunch of toasted almonds, while the candied lemon adds a surprising layer of tang and sweetness that takes this dish to a whole new level.
A Versatile Side Dish
What I love about this recipe, in addition to its scrumptious taste, is its versatility. The Sautéed Vegetables with Almond Cream and Candied Lemon, Sprinkled with Fresh Cilantro recipe has the ability to suit a variety of meals. Try serving it alongside a beautiful Herb and Garlic Roasted Chicken at your next dinner party or use it to accompany a simple Quinoa Salad for a light, nutrition-packed lunch.
With its symphony of flavors and stunning visual appeal, this recipe has a prized place in my collection. Rich in nutrients and teeming with flavor, it beautifully illustrates that healthful eating doesn’t need to be bland or boring. The delightful combination of fresh vegetables, rich almond cream, and candied lemon adorned with fresh cilantro is, truly, a joy to concoct and consume.
What You’ll Need
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large red onion, finely chopped
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 medium zucchinis, julienned
- 2 medium carrots, julienned
- 1 cup green beans, trimmed and halved
- 1 cup asparagus, trimmed and halved
- 1 cup broccoli florets
- Salt and pepper, to taste
- 1 cup almond cream
- 1/2 cup almonds, chopped and toasted
- 1 candied lemon, finely chopped
- 1/2 cup fresh cilantro, chopped
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped red onion. Sauté until they begin to soften and become fragrant, about 5 minutes.
Step Two
Add the thinly sliced red and green bell peppers to the skillet. Sauté for another 5 minutes, stirring occasionally, until they begin to soften.
Step Three
Now add in the julienned zucchinis, carrots, the halved green beans, asparagus and the broccoli florets. Season with salt and pepper, to taste. Continue to sauté the vegetables until they are tender, about 10 minutes.
Step Four
Lower the heat, then pour the almond cream over the sautéed vegetables. Stir gently to combine and let it simmer for a few minutes to allow the flavours to meld together.
Step Five
In the meantime, toast the chopped almonds in a dry pan over medium heat until golden brown, stirring constantly to prevent them from burning.
Step Six
Just before serving, sprinkle the sautéed vegetables with the toasted almonds, finely chopped candied lemon, and chopped fresh cilantro. Give it a final stir to distribute the toppings evenly.
Step Seven
Serve the Sautéed Vegetables with Almond Cream and Candied Lemon while it’s hot. Enjoy the medley of flavours in this delightful dish!
