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Lilly’s Table

 
 
Orange-Ginger Prawns
© Lillys-Table.com Photo of Rainbow Saute
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Rainbow Saute

from Orange Prawns with Rainbow Saute, the Week of January 29, 2012.
View the next recipe for this meal.

Rainbow chard is the leader of this dish bringing together a few roots and a touch of garlic. Use any roots you can find including, beets, radishes, daikon, or sweet potatoes. Slice them thin, and sauté up with any finds in your winter garden. If this feels like too much slicing, you can always grate the carrot and root vegetables instead.

Ingredients

  • 1 carrot, peeled
  • 2 turnips, washed and dried or other root vegetables
  • 1 bunch chard, washed and dried
  • 1 tablespoon olive oil
  • 1 clove garlic, finely sliced or minced

Serving Size: 2 People

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Preparation Instructions

Thinly slice the carrots into long, thin, diagonal pieces. Stack up the slices and thinly cut into little matchsticks.

Repeat this method with the turnip or other root vegetables.

Thinly slice the stalks of the rainbow chard. Stack up the leaves of the chard, roll up like a cigar and then thinly slice.

Place the olive oil and garlic in a large skillet over medium heat. As soon as the garlic begins to sizzle, toss in the carrots. Saute lightly until they begin to change color.

Add in the turnip or root vegetable sticks. Sauté for about 2-4 minutes until they start to wilt slightly.

Toss in the stalks of the chard. Sauté for about 2 minutes.

Sample a carrot or root vegetable, if you prefer them to be more tender add a splash of water.

As soon as they are cooked to your desired texture, fold in the strips of the chard leaves.

Sauté until they are wilted and serve immediately.