Pan-Fried Lemon Vegetables 🍋🥔🍄
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
Category: Vegetable
Servings: 4
Description: If you share a love for lemon like I do, you’ll fall head over heels for this pan-fried lemon vegetable recipe. It’s a cherished dish from my sister, and the hint of lemon paired with a medley of vibrant vegetables creates an irresistible combination. To ensure a flawless texture and even cooking, don’t forget to use a good non-stick pan. 🌟
Ingredients:
- 500g baby potatoes
- 3 zucchinis
- 125g button mushrooms
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 lemons, zest only
Nutritional Information per Serving:
- Calories: 119.9
- Fat: 0.5g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 24.7mg
- Carbohydrates: 26.1g
- Fiber: 5g
- Sugar: 4.4g
- Protein: 4.8g
Instructions:
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Prepare the Potatoes: Begin by bringing a pot of water to a rolling boil. Add the baby potatoes and cook them for 2 minutes. After this initial cooking, allow the potatoes to sit in the hot water for an additional 5 minutes before draining them. Once drained, cut the potatoes into 1 cm slices, setting them aside for the next step.
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Blanch the Zucchini: In a separate pot, bring water to a boil once again. Add the sliced zucchinis to the boiling water and let them cook until they turn bright green. Drain the zucchini and set aside.
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Cook the Potatoes: Heat 3 tablespoons of olive oil in a non-stick pan over medium heat. Add the sliced potatoes to the pan. Fry them for about 2 minutes, turning them once if possible, until they begin to brown and crisp up.
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Add Mushrooms: To the same pan, add the button mushrooms. Cook them together with the potatoes for an additional 2 minutes, allowing the mushrooms to soften and blend their flavors with the potatoes.
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Combine Vegetables and Flavorings: Add the blanched zucchini, minced garlic, chopped parsley, and lemon zest to the pan. Toss everything together gently, ensuring that the garlic, parsley, and lemon zest are evenly distributed and that the zucchini is heated through.
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Final Toss: Continue to toss the vegetables in the pan until all ingredients are heated through and well combined. The lemon zest will impart a fresh and tangy flavor that complements the earthy tones of the vegetables.
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Serve and Enjoy: Transfer the vegetables to a serving dish. This vibrant and flavorful side dish pairs wonderfully with a variety of main courses and is sure to brighten up any meal.
Tip: Using a high-quality non-stick pan will make the cooking process smoother and prevent sticking, ensuring that your vegetables get the perfect sear and remain deliciously tender. 🍴✨
This recipe brings a refreshing twist to your vegetable side dishes with the bright zing of lemon, making it a perfect addition to your culinary repertoire. Enjoy the burst of flavors and the delightful texture of this pan-fried lemon vegetable medley!
