Winter Vegetable Saute

    (225)
    50 min

    Potatoes, shiitake mushrooms, peppers, squash and kale are sauteed together with garlic and sage to create a wonderful side dish. It's a hearty vegetarian dish that is very satisfying. Serve alongside anything you fancy.


    214 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 2 tablespoons butter
    • 1 pound Maris Piper potatoes, diced
    • 225g fresh shiitake mushrooms, diced
    • 1 red pepper, diced
    • 1 small acorn squash, diced
    • 1 shallot, finely chopped
    • 2 teaspoons garlic granules
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 65g kale, chopped
    • 4 sprigs fresh sage

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Place oil and butter in a large frying pan over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash and shallot. Season with garlic granules, salt and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
    2. Mix kale and sage into frying pan. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

    Recently viewed

    Reviews & ratings
    Average global rating:
    (225)

    Reviews in English (171)

    by
    138

    Deliciously healthy comfort food! Of course, it helps that you like all the vegetables on their own! I substituted butternut squash for the acorn squash and added dried crushed sage leaves instead. Like others, I could definately finish a whole lot of this at a time. Based on other reviewers' suggestions, I cooked the potato and onion alone for 10 minutes, then added the squash, mushroom, and bell pepper and cooked for an additional 10 minutes. Finally, I added the remaining vegetable and cooked the final 5 minutes. So good! A keeper of a recipe and a great starting point for making your own vegetable hash recipe.  -  27 Feb 2007  (Review from Allrecipes US | Canada)

    by
    83

    I thought this was very good. I used a mix of regular and shitake mushrooms because the shitake mushrooms were so expensive. I have to say that the shitake mushrooms give it a much more interesting flavor. I will be making this again!  -  27 Nov 2006  (Review from Allrecipes US | Canada)

    by
    77

    I added the kale at the beginning, along with the potatoes and the squash. 5 minutes is not nearly enough to wilt kale in my experience: it can stand as much cooking as the potatoes. The diced red pepper, on the other hand, I withheld until the last five minutes or so. I substituted some of the giant puffball Kathy Turner gave us for the shitakes, and a leek for the shallot; added some frozen "meat"balls (my wife's vegetarian)for protein's sake; and I served this, with some grated cheese to go on top, as a main dish. Delish! This is an amazing festive autumn treat even without the giant puffball. In fact, we enjoyed this so much that I'm cooking it again tonight (for the second night running). Still some giant puffball left, but this time I'll substitue fish sausage (she's a pesce-vegetarian) for the "meat"balls, and adding Kathy's green beans to the melange.  -  04 Oct 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate