Pan Fried Vegetables: Experiment Guide Lines

INGREDIENTS:

• Olive oil
• Salt
• Black pepper
• Honey/Sugar
• Your favorite vegetables. I used carrots, celery and onions (I always have them but I love adding peppers too).

HOW TO:

• In a frying pan over medium heat pour in an amount of olive oil appropriate for the amount of vegetables you are using. Dash salt and pepper over oil.
• Remember, the more salt the saltier the vegetables will be (be careful; too much can ruin it), the more pepper the more spicy they will be.
• Now dash in sugar or honey, the more the sweeter the vegetables will be.
• While the pan is heating cut your vegetables. Some vegetables are softer than others and cook faster. In the case of carrots, celery and onion you would cut up the carrots, put them in the pan and mix them around a bit, then cut the celery add them to the pan and mix them, then cut the onions and mix them in as well. Or you can cut them and add them all together, but it will affect the tenderness of the vegetables.
• (Side note: onions cook the fastest when they are cut and you are frying them, if you are baking them they take as long as most other vegetables but will still be the fastest to cook unless you are cooking whole baby onions.
• The thinner you cut any vegetable the faster it will cook.)
• Depending how soft and brown you want your vegetables will decide how long they are cooking. If you have a lid for your pan place it over the vegetables and holding the lid and the handle of the pan you can toss the vegetables. This mixes them better than using a spoon.
• My favorite way to have fried vegetables is when they are slightly brown. They are soft by this point. The browner your vegetables the softer they will be.
• This is a recipe that is pure experiment. If you want a solid recipe click here.