A platter of sautéed fish or meat is most attractively garnished with vegetables which have also been sautéed. Many vegetables, even some potatoes, can be sautéed without parboiling. Carrots Vichy are cooked only in butter, for instance, It is a wise precaution, however, to judge the tenderness of the vegetable before attempting to sauté it; large carrots, which have been a long time growing and developing cellulose, will surely require a preliminary cooking in water.
Sautéing is an excellent way of using leftover boiled potatoes, particularly when the potatoes have been cooked in their jackers. Peel and slice the potatoes and cook them slowly until they are golden brown on both sides. After the potatoes have been removed from the pan to drain on absorbent paper, the same butter may be used for other vegetables.
Sautéed Cucumbers
Peel cucumbers and cut them in half lengthwise. Remove the seeds and cut the halves into pieces about 1 inch long. Parboil the pieces in boiling salted water for 10 minutes and drain well. Sprinkle the cucumbers with a little salt and sugar and saute them in a frying pan in a little butter until they are golden brown.
Sautéed Eggplants
Peel an eggplant and cut it into slices 1/3 to ½ inch thick. Dip the slices in milk and salted flour. In a skillet heat enough salad oil to cover the bottom well and in it sauté the eggplant for 2 to 3 minutes on each side, or until it is golden brown and tender.
Green Beans Lyonnaise
Chop finely 1 medium onion and cook it slowly in a saucepan with 2 tablespoons butter until soft and golden. Meanwhile wash 1 pound green beans. snap off the ends, but leave them whole. Cook in boiling salted water until tender, but still Crisp. Drain the beans well and add them to the onions in the pan, Sauté the beans for a few minutes, shaking the pan to mix beans and onions together. Correct the seasoning with salt and sprinkle with a little freshly ground pepper and 1 teaspoon finely chopped parsley.
Sautéed Mushrooms
Stem 1 pound mushrooms, wash the caps and sprinkle them with salt and a little pepper. In a saucepan sauté the mushrooms in 4 tablespoons hot butter until they are golden brown on both sides. Serve with the butter from the pan and sprinkle with finely chopped parsley. Use the stems for soup or stock.
Sautéed Mushrooms Provençale
Sauté mushroom caps as described above. When they are browned, remove them from the pan and to the butter in the pan add 1 teaspoon chopped shallots or onion and 1 clove of crushed garlic. Sauté the shallots and garlic for 2 minutes, return the mushrooms to the pan, and cook a few minutes longer to reheat the mushrooms, shaking the pan constantly. Sprinkle with chopped parsley.
Sautéed Tomatoes
Cut firm tomatoes into thick slices. Season the slices with salt and roll them in flour. In a skillet heat some oil or butter and in it saute the tomato slices until they are brown on both sides.
And when considering garnishes for sautéed foods, don't overlook two fruits that are particularly good when sautéed. bananas and apples. Sautéed apples are often much more desirable than applesauce as a meat accompaniment because they are not so watery and not so sweet as the sauce.
Sautéed Bananas
Peel bananas and cur them in half or in quarters lengthwise. In a skillet heat enough butter to cover the bottom well and in it sauté the bananas until they are golden brown on both sides.
Sautéed Apples
Select firm apples. Rome Beauty and Spitzenburg are two kinds that sauté well. Peel and cut the apples into small sections or olive shapes, and dust them with flour. In a skillet heat enough butter to cover the bottom of the pan well, and in it saute the apples until they are golden brown all over, turning them as required.
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