Assorted Vegetables with Butter I Recipe - Romanian Vegetarian Dish

Assorted Vegetables with Butter I

Assorted Vegetables with Butter I Recipe - Romanian Vegetarian Dish
Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 | Vegetarian diet


Assorted Vegetables with Butter I
Assorted Vegetables with Butter I

Assorted Vegetables with Butter I is a delightful and nutritious side dish that brings the natural sweetness and earthiness of root vegetables to your table. This recipe is a celebration of simplicity, emphasizing the flavors of carrots, celery root, and kohlrabi, all enhanced with a touch of sugar and the richness of butter. It's a versatile dish that pairs wonderfully with a variety of mains, making it a perfect addition to any meal.


The tradition of sautéing vegetables in butter has roots in many cuisines around the world, but this particular combination of root vegetables is a nod to European culinary practices, especially those from Central and Eastern Europe. Historically, root vegetables were a staple in the diet of many people, as they were readily available, could be stored for long periods, and provided essential nutrients during the colder months.


How to prepare

  1. Prepare the recipe in the same manner as Carrots with Butter.
  2. Serve it as a side dish or with Cream of Wheat Croquettes.


  • To add more variety to this dish, consider incorporating other root vegetables such as parsnips, turnips, or sweet potatoes. For a hint of freshness, garnish with chopped herbs like parsley, dill, or chives before serving.

Cooking Tips & Tricks

For the best results, ensure that all the vegetables are cut into uniform sizes to promote even cooking. Blotting the vegetables dry before sautéing can prevent them from steaming in the pan, allowing them to achieve a nice caramelization. Adding the sugar early on helps to bring out the natural sweetness of the vegetables, while finishing with butter adds a glossy, rich finish to the dish.

Serving Suggestions

This dish is best served warm as a side to main courses such as grilled meats, fish, or vegetarian protein options like tofu or tempeh. It can also complement grain-based dishes like rice pilaf or quinoa salad.

Cooking Techniques

Sautéing is the primary cooking technique used in this recipe, which involves cooking the vegetables over medium heat with a small amount of fat. This method helps to develop deep flavors and a slightly crisp texture in the vegetables.

Ingredient Substitutions

For a dairy-free version, replace the butter with olive oil or a plant-based butter alternative. If you prefer a sweeter dish, maple syrup or honey can be used in place of sugar.

Make Ahead Tips

These vegetables can be prepped in advance and stored in the refrigerator until ready to cook. For the best texture, it's recommended to sauté the vegetables just before serving.

Presentation Ideas

Serve the vegetables in a beautiful serving dish, garnished with fresh herbs. A sprinkle of flaky sea salt and freshly ground black pepper can enhance the visual appeal and flavor.

Pairing Recommendations

This dish pairs beautifully with creamy polenta, mashed potatoes, or a simple risotto, creating a comforting and satisfying meal. For wine pairings, a light white wine such as Sauvignon Blanc or a Chardonnay complements the flavors of the vegetables.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if necessary to prevent the vegetables from drying out.

Nutrition Information

Calories per serving

A serving of this dish contains approximately 100-120 calories, making it a light and healthy option that can fit into various dietary plans.


This dish is relatively low in carbohydrates, with the primary sources being the natural sugars found in the carrots, celery root, and kohlrabi. A serving of this dish contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.


The main source of fat in this recipe comes from the butter used to sauté the vegetables. Two tablespoons of butter contribute about 23 grams of fat, but since this is divided among multiple servings, the fat content per serving is considerably lower. Using unsalted butter allows for better control over the sodium content of the dish.


This dish is not a significant source of protein, as it primarily consists of vegetables. However, it can be paired with a protein-rich main dish or served alongside legumes or grains to create a balanced meal.

Vitamins and minerals

Assorted Vegetables with Butter I is rich in vitamins and minerals, particularly Vitamin A from the carrots, Vitamin C from the kohlrabi, and a range of B vitamins from the celery root. These vegetables also provide dietary fiber, potassium, and various antioxidants that contribute to overall health.


The primary allergen in this recipe is dairy, due to the use of butter. Individuals with a dairy allergy or intolerance can substitute the butter with a dairy-free alternative to enjoy this dish without concerns.


Overall, Assorted Vegetables with Butter I is a nutritious side dish that offers a good balance of carbohydrates, fats, and essential vitamins and minerals. It's low in calories and can be easily modified to suit different dietary needs.


Assorted Vegetables with Butter I is a versatile and nutritious side dish that showcases the natural flavors of root vegetables. With its simple ingredients and easy preparation, it's a wonderful addition to any meal, offering both health benefits and delicious taste. Whether you're looking to complement a hearty main course or seeking a light and satisfying dish, this recipe is sure to please.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day and I was visiting my dear friend, Mrs. Thompson, who had just returned from a trip to France. She showed me a cookbook she had purchased during her travels, filled with all sorts of delicious recipes. One particular recipe caught my eye - Assorted Vegetables with Butter. Mrs. Thompson explained that it was a simple yet flavorful dish that she had tried at a quaint little bistro in Paris.

As I flipped through the pages of her cookbook, I couldn't help but feel inspired to recreate this dish in my own kitchen. Mrs. Thompson graciously shared the recipe with me, along with a few tips and tricks she had picked up from the French chef who had prepared the dish for her.

I decided to make Assorted Vegetables with Butter for dinner that evening. I gathered an assortment of fresh vegetables from my garden - carrots, zucchini, bell peppers, and cherry tomatoes. I carefully chopped them into bite-sized pieces, taking care to maintain their natural shapes and colors.

In a large skillet, I melted a generous amount of butter over medium heat. The rich aroma of the butter filled my kitchen, instantly making my mouth water. I added the chopped vegetables to the skillet, along with a sprinkle of salt and pepper. I gently tossed the vegetables in the sizzling butter, coating them evenly.

As the vegetables cooked, their vibrant colors started to soften and intensify. The sweet aroma of the vegetables mingled with the butter, creating a mouthwatering scent that wafted through my kitchen. I couldn't resist sneaking a taste of the vegetables as they cooked, savoring the buttery richness and the natural sweetness of the vegetables.

After a few minutes, the vegetables were tender yet still slightly crisp. I removed the skillet from the heat and transferred the vegetables to a serving platter. I garnished them with a sprinkle of fresh herbs from my garden - parsley, thyme, and chives. The vibrant green herbs added a pop of color and freshness to the dish.

I couldn't wait to dig into my creation. The vegetables were bursting with flavor, each bite a delightful combination of buttery richness and natural sweetness. The textures and colors of the assorted vegetables complemented each other perfectly, creating a visually appealing and delicious dish.

As I savored each bite of Assorted Vegetables with Butter, I couldn't help but think of Mrs. Thompson and the French chef who had inspired me to try this recipe. I felt grateful for the opportunity to learn and experiment with new dishes, expanding my culinary repertoire and creating memorable meals for myself and my loved ones.

In that moment, I realized that cooking was not just about following a recipe - it was about embracing creativity, curiosity, and a spirit of adventure. I vowed to continue exploring new recipes, learning from others, and creating delicious meals that would bring joy and nourishment to those around me.

And so, the story of how I learned to make Assorted Vegetables with Butter became a cherished memory, a reminder of the joy and fulfillment that cooking brought into my life. I knew that this recipe would always hold a special place in my heart, a symbol of my passion for food and my love for sharing it with others.


| Carrot Recipes | Celeriac Recipes | Kohlrabi Recipes | Romanian Recipes | Romanian Vegetarian |

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