Autumn Vegetable Medley

Name: Autumn Vegetable Medley
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 120 g red onion halved and sliced into 8 mm wedges; 1 g fine salt; 2 cloves garlic minced; 250 g carrots peeled and sliced into 6 mm thick half-moons; 350 g butternut squash peeled, seeded, and cut into 2 cm cubes; 7 ml olive oil; 2 g fresh thyme leaves picked from stems; 1 g black pepper freshly ground; 60 ml water; 120 g kale stems removed, leaves torn into bite-size pieces; 3 g fine salt; 15 ml apple cider vinegar; 8 g flat-leaf parsley finely chopped

A mixed vegetable side built from quick-sautéed aromatics and tender autumn vegetables. The squash and carrots are cooked until browned and just tender, then folded with kale so the greens stay vivid and slightly crisp. A small splash of apple cider vinegar and fresh parsley at the end keeps the dish from tasting heavy.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml olive oil
120 g red onion halved and sliced into 8 mm wedges
1 g fine salt
2 cloves garlic minced
250 g carrots peeled and sliced into 6 mm thick half-moons
350 g butternut squash peeled, seeded, and cut into 2 cm cubes
7 ml olive oil
2 g fresh thyme leaves picked from stems
1 g black pepper freshly ground
60 ml water
120 g kale stems removed, leaves torn into bite-size pieces
3 g fine salt
15 ml apple cider vinegar
8 g flat-leaf parsley finely chopped

Instructions

Heat a 30 cm skillet over medium heat. Add 15 ml of the olive oil, then add the red onion with 1 g of the salt. Cook for 2 minutes, stirring, until the onion starts to soften. Add the minced garlic and cook for 30 seconds, just until fragrant; do not let it brown. The onion looks glossy and beginning to turn translucent, and the garlic smells fragrant.
Add the carrots, butternut squash, remaining 7 ml olive oil, thyme, and black pepper. Cook for 6 minutes, stirring often, until the vegetables begin to brown at the edges. You should see light browning on some squash and carrot surfaces.
Add 60 ml water, cover partially, and cook for 6 to 8 minutes, stirring once or twice, until the squash and carrots are tender but not collapsing. A knife meets only slight resistance in the squash cubes.
Add the kale and remaining 3 g salt. Cook uncovered for 2 to 3 minutes, tossing until the kale wilts but stays bright green. The kale is wilted and tender at the stems, with a vivid green color.
Turn off the heat. Stir in the apple cider vinegar and parsley. Taste and adjust with a little more vinegar only if needed; the recipe amount is sufficient, so use any extra only if you intentionally want a sharper finish. The vegetables are tender, lightly glossy, and evenly seasoned with a bright finish.