Sweet and sour vegetables with maple syrup
Twenty minutes, and they stay crispy
Pumpkin, bell peppers, and cauliflower florets sautéed over high heat, deglazed with balsamic vinegar and flavored with five spices. The maple syrup is added at the end, when the heat is almost off.
They are made with seasonal vegetables: the recipe structure remains the same.
20 min
Preparation time
Side dish
Category
Low
Difficulty
2-3 servings
Servings
What is needed
Serves 2-3 people.
200g of peeled pumpkin
150g fleshy peppers
200 g white cauliflower florets
½ onion
1 clove of garlic
2 tablespoons of extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons Pure Dark Maple Syrup
1 dusting of five-spice
Salt and pepper
Five steps
The fund
Finely chop the onion, peel the garlic clove, and sauté them in a pan with two tablespoons of oil.
Vegetables
Pour them into a pan and sauté them over high heat for 10 minutes.
Fades
With the balsamic vinegar, then season with salt, pepper, and spices.
Finish cooking
Add a little water if necessary: in the end, the liquid should be almost completely absorbed and the vegetables still crunchy.
The syrup
Combine, toss the sweet and sour vegetables, and serve.
Two things to know
High flame, not medium. This is what keeps the vegetables crispy: on low heat, they release water and fall apart.
Garlic is in the preparation but was not on the old site's list. We have added it to the ingredients because the step requires it.
The ingredient
The variety used in this recipe. Dark, robust flavor: withstands cooking and stands out in a mixture.
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