Saute in French means "jumping". And this name was not received with a simple dish, because when cooking it all products are first fried in a frying pan and sharply "shaken". As a result, the ingredients are turned over and mixed together. The most famous and popular type of saute is corn saute.
Corn Sausage Recipe with Bacon
Ingredients:
- Bulgarian pepper - 1 piece;
- bulb - 1 piece;
- Butter - 3 tbsp. spoons;
- corn - 4 items;
- water 50 ml;
- canned pimento pepper - 60 g;
- honey - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- cheese - 0,5 items;
- bacon - 50 g.
Preparation
In a large frying pan, heat the butter on medium heat, pour the finely chopped Bulgarian pepper and chopped onion into a frying pan. Then add the corn grains, black pepper, salt, pepper, chopped pimento. All carefully shake, pour water and add honey. We bring the mass to a boil, reduce the heat and prepare the saute with the lid open for about 10 minutes. Sprinkle the finished dish with grated cheese and bacon.
Corn fillet with shrimps
Ingredients:
- olive oil - 2 tbsp. spoons;
- bulb - 1 piece;
- Bulgarian pepper - 2 pieces;
- potatoes - 3 pcs .;
- frozen corn - 350 g;
- broth - 100 ml;
- bay leaf - 1 piece;
- salt, marjoram, pepper, nutmeg - to taste;
- shrimp - 450 g;
- cream - 150 ml.
Preparation
To prepare a sauté from shrimps and corn, we warm up the olive oil in the saucepan and pass on the onion until tender, without browning it. After that, put crushed vegetables: pepper, potatoes, add sweet corn, bay leaf, dried marjoram and nutmeg. Pour in carefully the broth and bring everything to the boil. Further we reduce the fire to a moderate one, cover it with a lid and cook until the potatoes are ready. We pour in milk, pepper to taste. Again bring the dish to a boil and spread the prawns into it. Cook for 5 minutes on a weak fire until the seafood turns pink. We take out the bay leaf and pour in the cream , then warm it for 3 minutes, pour it on plates and serve it to the table.
Corn soy sauce with zucchini
Ingredients:
- corn grain - 350 g;
- butter - 2 tbsp. spoons;
- salt;
- tsukinni - 1 piece;
- leek - 220 g;
- cream - 2 tbsp. spoons;
- lime juice - 1 tbsp. a spoon;
- leaves of basil.
Preparation
We melt the butter in a large, deep frying pan, put there the leek, pre-cut into rings, and prepare several minutes for a couple with constant stirring. Then pour out the corn and zucchini crushed cubes, cook a few more minutes. We make sure that during the cooking time the vegetables just become soft, but they do not lose their color. In the chopped basil we mix cream, add pepper and salt to taste, pour in lime juice. We serve vegetable sauton in a warm form, pouring sauce and decorating with basil leaves.
Vegetable saute with corn and eggplant
Ingredients:
- canned corn - 250 g;
- eggplant - 2 pieces;
- tomato - 5 pcs .;
- Bulgarian pepper - 2 pieces;
- vegetable oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- zucchini - 1 piece;
- parsley.
Preparation
Eggplant washed, cut in half along, salt and put it for an hour in the refrigerator. Then the fruit is washed, dried and cut into small cubes. With zucchini cut the peel, remove the large seeds, and pulp crushed into cubes. We remove the sweet pepper from the ponytails and seeds, we fill it with boiling water, peel and cut into strips. Onion is chopped into thin rings. Then, cook all the vegetables separately in a frying pan with vegetable oil, add them to clay pots, add tomatoes, sliced, canned corn. We put the pots in the oven and bake for 25 minutes. Sprinkle the finished saute with chopped garlic, squeezed through a press, and greens.