This might not be the most stunning dish, but it is a winter comfort delight! Usually, I just make up recipes each week depending on what comes in my VegBag and this is the one from this week. 🙂
I really enjoyed the whole peppercorns for a nice little punch to lift the root vegetables to a different level, but you can substitute with ground black pepper to taste if you prefer.
As mentioned – a vegetable scrubber or designated loofa sponge is a must when getting vegetables straight from the farm.
Scrub up, chop, cook, and enjoy! – Oh and remember to compost or save your scrapes for some nice vegetable stock!
- 1-2 tbsp ghee or coconut oil
- 1 leek
- 5-6 small/medium potatoes
- 2 carrots
- 1/3 cup frozen peas
- 6 Brussels sprouts
- 1-2 tsp peppercorns
- 2 tsp dried oregano
- 1/2-1 tsp onion powder
- 1-2 tsp garlic powder
- 1/4-1/2 tsp turmeric
- 1/2-1 tsp Herbamare or salt
- 1/2 cup water, divided into two portions
- Heat ghee in a pan over medium to medium-high heat.
- Chop and add the leek, while the leek is sautéing, chop and add the carrot, and then the potatoes.
- Once all these are in the pan, pour in 1/4 cup water and cover while you chop the Brussels sprouts.
- After 7-10 minutes, add the peas and Brussels sprouts and the rest of the water and cover the pan again. Let it go for another 5 minutes and then add the pepper, onion powder, garlic powder, oregano, turmeric, and salt/Herbamare.
- Stir and cover the pan for another 3-7 minutes depending on how done you like your vegetables.
I tend to go heavy on spices and I like the sauté to be done like a dry stew. And honestly, I don’t time things, I just prep and cook as I go and I know the texture I am looking for. This dish goes well as the main part of a meal with a portion of protein depending on your dietary preferences. I sometimes even add an egg and scramble it in for a complete meal as well.