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Southwestern Vegetable Sauté

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I hate, seriously hate, ordering anything with zucchini at restaurants. For some reason, they can not cook it properly, and it always arrives mushy and nasty tasting. Every friggen' time.

Adding it at the tail end of the sautéing process helps eliminate that, and cooks it enough to be slightly chewy and that avoids the nasty taste of mushy squash.

This is a light side dish that does really well with white fish, on the side, or layered on top of the fish.

Southwestern Vegetable Sauté

1 finely chopped medium onion
2 cloves minced garlic
1/4 cup butter
4 pattypan squash, cut in half or quarters
2 small zucchini, cut in strips
2 small yellow squash, cut in strips
1 chayote squash, peeled, seeded and cubed
1 red bell pepper, cut in rings
1 yellow bell pepper, cut in rings
1/2 tsp salt
1/4 tsp cayenne pepper
Lime Sauce - recipe below

Prepare the lime sauce and set aside and keep warm
Using a 4 quart dutch oven, melt the butter and cook the garlic and onion, over medium heat until the onion is translucent.
Stir in everything except the zucchini and yellow squash.
Cook, while stirring for around 5 mimutes until everything starts to become tender.
Add the zucchini and yellow squash. 
Cook for 2 to 3 minutes, until the zuchinni just starts to become tender.

Serve with the lime sauce.

Lime Sauce

2 egg yolks
1 tablespoon lime juice
1/2 cup butter
1/2 tsp grated lime peel

Place egg yolk and lime juice in a saucepan.
Stir it with a wisk until well beaten.
Add 1/4 cup of butter.
Heat over low heat, stirring constantly.
Add the rest of the butter.
Beat the mixture as vigorously as you can until all of the butter is melted and the sauce thickens.

The butter in the lime sauce needs to heat slowly, else the butter will curdle.

Lots of other types of vegetables can be added or used as substitutes.

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