Vegetables Cooked in White Wine
This is an easy side dish that can be made to accompany a variety of dishes. What about two fried eggs, this vegetable side dish, fresh country bread and a glass of white wine? A meal to prepare on an evening you want to treat yourself to something, rough but luxurious.
Print
EmailIngredients:
1 medium eggplant
2 medium zucchinis
2 carrots
1 onion
1 medium potato
2 cloves of garlic
1 glass of white wine
salt and pepper
½ tsp coriander, ground
2 pinches of ginger (powdered) or a little fresh, grated ginger
Procedure:
Dice the vegetables. Remember cut the vegetables as you would like to see them served. Think easy to eat and beautiful to look at!
Sauté the vegetables,adding them separately. Begin with the toughest (carrots) and finish with the potatoes.
Add the spices, salt and pepper to taste, and then pour in the wine. A little water is required, but should be added gradually so that not too much is added.
*Serve alone or as a side dish with white meat or filet of fish.
*Use the left overs for lunch the next day!
