Epic Keto Vegetables
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An easy and delicious recipe for perfect veggies
Course
Main Dish
Cuisine
Japanese
Keto Recipes
Keto Main Courses
Servings
Prep Time
4
servings
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4
servings
10
minutes
Cook Time
15
minutes
Epic Keto Vegetables
Yum
Votes:
0
Rating:
0
You:
Rate this recipe!
An easy and delicious recipe for perfect veggies
Course
Main Dish
Cuisine
Japanese
Keto Recipes
Keto Main Courses
Servings
Prep Time
4
servings
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4
servings
10
minutes
Cook Time
15
minutes
Ingredients
For the miso butter
60
grams
Miso Paste
Try this one
60
grams
Salted Butter
Try this one
For the veggies
1
Tbsp
olive oil
3
cloves
garlic
200
grams
Broccoli florets
200
grams
White Mushrooms
150
grams
zucchini
150
grams
Babycorn
Salt & Pepper to taste
1
Tsp
Furikake Seasoning
Try this one
Servings:
servings
Units:
Metric
US Imperial
Instructions
Start by prepping the veggies. Cut the broccoli florets off the stalk. You can use frozen veg too no problem. Cut the mushrooms into quarters or slice them if you prefer it that way. Cut the zucchini into quarters and the babycorn into chunks.
Heat the olive oil in a wok or frying pan and add the garlic and sauté.
Once the garlic is brown add in the mushroom, broccoli and babycorn since they take the longest time to cook.
Give everything a good mix and cover with a lid and cook on medium heat.
Make sure you lift the lid every minute and check that nothing is sticking or burning.
Once the broccoli and babycorn are tender add the zucchini and cook for a minute or two before adding the miso butter.
Mix everything well and once the miso butter has melted and coated the veggies turn off the heat.
Season with salt and pepper to taste.
Finish with black and white sesame seeds or Furikake seasoning.
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