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Sautéed vegetables in vanilla oil

Salteado de verduras y vainilla

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Preparation info
  • Serves

    4

    as a side dish
    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain

By Fiona Dunlop

Published 2023

  • About

This is a delicate presentation of an assortment of vegetables given an unusual fruity edge by the vanilla oil. If you can’t buy it, make it at least a week in advance. You’ll have some left over to try out drizzled over crustaceans like lobster or shrimp.

Ingredients

  • 9 oz (250 g) pumpkin, peeled
  • 2 red bell peppers, seeded and deribbed
  • <

Method

To make your own vanilla oil, split a vanilla bean, scrape out the seeds, and place the seeds and pod in a small jar or bottle of quality olive oil. Store in a cool pantry and shake it daily for a week or so before use.

Finely dice the vegetables into equal-size pieces. Sauté each one separately in olive oil until tender, then mix together, season with salt flakes and pepper, and drizzl

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