This Sautéed Veggies with Pears & Chives dish is quick, easy and packs the most wonderful flavorful punch. This recipe is AIP, paleo, vegan, Whole30 and coconut-free.
I love experimenting with new flavor combinations and this is my latest favorite. While I’d typically make a sweet treat out of pears or add them to meats like pork, I thought I’d try adding them to my veggies in place of coconut aminos. The result is a mildly sweet and vibrant vegetable side dish that compliments both fish and meat. This recipe is AIP, paleo, vegan, Whole30 and coconut-free.
This dish is also super customizable and you can use pretty much any veggies you have on hand. I used carrots, broccoli, mushrooms, cauliflower and purple cabbage. I think bok choy would work really well with this garlicky sauce, as would beets and different squashes (zucchini, butternut squash etc).
Here’s what I used to make these Sautéed Veggies with Pears & Chives:
- Fresh chives and garlic
- One Ripe pear – Bartlett or Bosc
- Mixed veggies of your choice – I used carrots, broccoli, mushrooms, cauliflower and purple cabbage.
- Extra-virgin olive oil
- Sea salt
To make this dish…
Begin by making a puree out of the ripe pears, chives, garlic, salt and 1/4 cup olive oil. Heat a large skillet or cast iron pot with remaining olive oil over medium heat. Add in veggies in order of size and firmness, stirring approximately 30 seconds between additions. You want to cook the firmest veggies the longest, so be sure to add those in first. Next, add in your chive and pear sauce and stir to combine. Sauté an additional 4-6 minutes until veggies are cooked to your liking. Taste for salt and adjust accordingly.
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PrintSautéed Veggies with Pears & Chives (AIP, vegan, Whole30)
This Sautéed Veggies with Pears & Chives dish is quick, easy and packs the most wonderful flavorful punch. This recipe is AIP, paleo, vegan, Whole30 and coconut-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Category: Sides
Ingredients
- 1 ripe pear, chopped (Bartlett or Bosc variety)
- 4 cloves garlic
- 1/4 cup chives
- 3/4 tsp sea salt
- 1/4 cup + 1 TBSP olive oil (divided)
- 1.5 cups cauliflower florets
- 1 cup carrots, sliced
- 1.5 cups broccoli florets
- 2 cups red or green cabbage, sliced
- 2 cups button mushrooms, sliced
Instructions
- To a food processor, add chopped pear, garlic, chives, garlic, sea salt and 1/4 cup olive oil and pulse to combine.
- Heat a large skillet or cast iron pot with remaining olive oil over medium heat.
- Add in veggies in order of size and firmness, sautéing 30 – 45 seconds between additions *
- Cover veggies with pear and chive sauce and stir to combine. Turn heat up to medium-high and sauté an additional 3-6 minutes or until veggies are cooked to your liking.
- Taste for salt and adjust as necessary.
- Serve immediately.
Notes
* This is to ensure you’re cooking the firmest veggies the longest. In this recipe, I added the cauliflower, followed by the carrots, broccoli, cabbage and mushrooms.
Keywords: sauteed vegetables, vegetable saute, stir fry, pear, chives, garlic, aip, paleo, vegan, whole30, coconut-free
Yummy, easy and quick! My favourite way to cook. A new go to for using whatever’s in the fridge.
★★★★★