Veggie Saute with Lemon Cream

It can be difficult at times being a vegetarian. Not that it is tough, but to get a well balance meal is not the easiest. You would think it would be the other way around…well, I have hoped but it is not always the case. At work I happen to be the only vegetarian, we also always eat a family meal at lunch time. This usually results with me making myself a Peanut Butter Sandwich because they made veggies – but put meat in them! So when this happens, I like to make sure I get a nice variety of veggies in my dinner. Not always the easiest, but I find if you keep it simple it works out well. I also find that if you take some time when you have a day off to prepare some basics really helps in making a nice home cooked meal on a busy weeknight. On a day off I try to make sure I make anything from: stock, soup, sauces, gnocchi, you name it. This way I can just pull it out of the refrigerator and add to it and have a great home cooked meal.

That leads me to my meal tonight. I needed a variety of veggies after another Peanut Butter Sandwich Lunch. Luckily I had made Gnocchi last week and had them waiting in the freezer for a night like tonight. Some veggies sautéed and toss it all together equals simply veggie-licious and so satisfying.


Veggie Sauté with Lemon Cream and Gnocchi (feeds 2 +)

2 carrots, thinly sliced

2 Celery Stalks, thinly sliced

½ Bell Pepper, Cut into strips

Handful of Kale Leaves, Chopped

1 tbsp of Butter

1 cup of Stock, Veggie or Chicken

1 Shallot, minced

3 cloves of Garlic, Minced

Zest of 1 Lemon

½ cup of Cream

Sea Salt and Black Pepper to taste

To serve:

2 – 3 handfuls of Gnocchi, boiled

Parsley, chopped

Parmesan Cheese, grated

First, place a large sauté pan over medium heat and heat through. Melt you butter in the pan and add in your carrots, celery, bell pepper, and kale. Stir it well and let it all simmer. Add in your stock and continue to simmer.

Next; add in your garlic, shallot, and lemon zest. Stir well and when it becomes real fragrant season with sea salt and black pepper. When your veggies seem tender add in your cream and stir well.

Finally, toss your gnocchi into the sauté pan and stir well. You want to coat your gnocchi with the cream and the veggies and let it simmer together about a minute or two. When plating sprinkle with grated cheese and parsley and enjoy.