Spiced Stewed Vegetables (Verdure Stufate alle Spezie)
This delicious dish of spiced stewed vegetables is perfect as a flavorful side to accompany any meal. Infused with aromatic spices like cumin, mustard, and sesame seeds, this recipe takes simple vegetables and elevates them with a rich, fragrant profile. Whether you’re serving it alongside a hearty roast or enjoying it on its own, the medley of carrots, potatoes, zucchini, squash, and leeks offers a delightful balance of textures and flavors.
Category: Side Dish
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots | 300g |
| Potatoes | 300g |
| Zucchini | 300g |
| Squash | 300g |
| Leeks | 1 |
| Mustard seeds | ½ teaspoon |
| Cumin seeds | 1 teaspoon |
| Sesame seeds | 2 teaspoons |
| Extra virgin olive oil | 3 tablespoons |
| Sugar | 1 teaspoon |
| Salt | 2 pinches |
| White wine vinegar | 50g |
Instructions:
-
Prepare the Vegetables:
- Start by washing the zucchini, then slice it into rounds.
- Peel the potatoes and cut them into small cubes.
- Peel the carrots and cut them into thin sticks.
- Trim and slice the leeks. Wash them thoroughly in a colander and let them drain.
- Peel the squash and cut it into large cubes.
-
Sautéing the Spices:
- In a large pan, pour in the olive oil and heat it over medium heat.
- Add the mustard seeds and cumin seeds, stirring for a minute or so until fragrant.
- Toss in the sesame seeds and continue to cook for another minute, allowing the spices to release their flavors.
-
Cooking the Vegetables:
- Once the spices have bloomed, add the leeks to the pan and sauté them for a couple of minutes.
- Add the carrots, zucchini, and squash to the pan, stirring well to coat the vegetables with the spiced oil.
- Add a pinch of salt and cook for about 3–5 minutes, stirring occasionally to ensure the vegetables do not burn.
-
Boiling the Potatoes:
- While the vegetables cook, bring a pot of salted water to a boil. Add the potatoes and cook until slightly tender but still firm, about 5–7 minutes.
- Using a slotted spoon, transfer the potatoes into the pan with the other vegetables, mixing them gently.
-
Simmer and Season:
- Add a pinch of salt, sugar, and a few drops of white wine vinegar to the vegetables. Stir to combine, allowing the flavors to meld together as the dish simmers.
- Let everything cook for another 10–12 minutes, stirring occasionally until the vegetables are tender and well-coated with the spices.
-
Serving:
- Once cooked, serve the spiced stewed vegetables hot, as a perfect side dish to complement any meal. The rich flavors from the mustard, cumin, and sesame, paired with the earthy vegetables, create a delicious and satisfying dish that is sure to please any palate.
Tips & Variations:
- For a bit more heat, you can add some chili peppers to the pan when sautéing the spices.
- This dish pairs beautifully with grilled meats, roasted chicken, or even as a vegetarian main dish with rice.
- Experiment with other root vegetables like parsnips or turnips for additional flavor and texture.
Enjoy this warm, comforting dish full of vibrant flavors, perfect for both special occasions and weeknight dinners alike!
