Frying & Sautéing Vegetables

Tender vegetables, such as courgettes, onions, tomatoes or aubergines may be sautéed in butter in an uncovered pan. Other vegetables, including potatoes and leeks need to be par-boiled or blanched before frying.

Vegetables cooked in other ways may also be 'glazed' before serving; this gives them a shiny, slightly sweet coating. Glaze vegetables such as shallots, baby onions and carrots by frying them in a mixture of butter and sugar, constantly shaking the pan to prevent burning and sticking. The sugar melts and caramelises and the vegetables brown in the butter and caramel mixture.