Pan Poached: Cauliflour, Broccoli and Carrot Stir Fry
This is my mom’s holy trinity right here. Even when I didn’t really want vegetables, if she made this combintion, I would somehow magically eat them. Flash forward to adulthood and I still make it her way, lightly searing then poaching while being careful not to overcook. Try and cut the vegetables in around the same size so they cook evenly. The result will be crispy and tasty vegetables in 10 minutes.
Ingredients
Two tablespoons sunflower, olive or vegetable oil
100 grams/One cup broccoli florets, chopped
100 grams/One cup cauliflower florets, chopped
One big or two small carrots, peeled and chopped into the shape of your choice
One garlic clove, halved, stem removed
60 ml or 1/4 cup water
salt + pepper to season
Directions
In a pan, heat the olive oil to medium heat and toss in all of the vegetables and garlic. Let them sear for 3 minutes and stir fry. Then add the water and cover for 5-8 minutes until the broccoli turns green and the cauliflower is tender. Allow the rest of the water to cook away, and then you are done! Salt and pepper to season. Easy peasy.