The panache is a cooked vegetable dish from the vegetable stew family. Without complications, it is prepared in less than 30 minutes and is usually served as a garnish for other dishes.
It’s a seasonal dish which fits the vegetables available in the market. In addition to the vegetables I used today, panaché looks great: cauliflower, asparagus, green beans, artichokes and turnips, really all vegetables can be used.
The most classic ones assure that panachés should be served without stirring, that is, arranging and presenting the vegetables separately on the plate, although in practice they are usually mixed, so I chose to present it that way. But it is up to the diner’s taste.
In a pot with water, put the broccoli florets and sliced carrots. Cook over medium heat for 8 minutes. After time, add the peas.
In a large frying pan, place a tablespoon of olive oil and sauté the sliced garlic cloves until golden. Be careful not to burn the pieces. Add the zucchini quarters. With the help of a slotted spoon, Remove the vegetables from the pot and put them in the pan to flavor with the garlic.. Add the filleted mushrooms. Season with salt and pepper. Move to the side to accommodate the white cabbage fillet. Cover the pan so that everything cooks together for about 5 minutes over low heat.
Once the vegetables are tender, serve the panaché and season with one more tablespoon of raw olive oil.
What to accompany the vegetable panaché with
He vegetable panache It is a perfect dish for dinner time if we eat it alone or accompanied by a slice of seed bread and sourdough. Rather, it is an excellent garnish for rice and legumes or meat, fish and chicken dishes or a first course if we incorporate it into the weekly menu.
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