Sauté of 9 Vegetables and Savory Crumble

Hello friends,

As summer comes to a close, I’m getting back into my good habits of sharing new recipes with you. The dish I’m about to present might seem straightforward, but I’ll be sharing my tips to elevate it into something truly special.

Let’s dive into my sautéed dish featuring 9 vegetables and a savory crumble!

A Unique Stir-Fry

With this recipe, I wanted to break away from the traditional vegetable stir-fry and explore bold flavor combinations. I can’t wait to hear your thoughts on what I’m bringing to the table!

In this recipe, you’ll find the following vegetables:

• onion
• ratte potatoes
• mini purple eggplants
• mini white eggplants
• mini round zucchini (yes, I’m sticking with the « mini » theme for this recipe! 😉 )
• carrots
• radishes
• baby corn (or miniature corn)
• and broccolini.

As you can see, I’m blending familiar vegetables with some less common varieties. Let me tell you more…

Broccolini

Broccolini, often referred to as « baby broccoli, » is a vegetable that remains relatively unknown in Europe but is cherished in contemporary cuisine. Originating from a natural cross between broccoli and kai-lan (or Chinese broccoli), it first appeared in Japan during the 1990s before making its way to the United States and beyond.

Finer and taller than traditional broccoli, broccolini is recognizable by its long, tender stalks adorned with small green florets. Its flavor is milder and slightly sweet, with a delicate vegetal note that appeals to both vegetable enthusiasts and top chefs alike.

In the kitchen, its versatility is a major advantage: it can be sautéed, roasted, grilled, or simply blanched to accompany meats, fish, or vegetarian dishes. Rich in fiber, vitamins C and K, and antioxidants, broccolini combines lightness, elegance, and nutritional benefits.

Mini Eggplants

Mini eggplants are small varieties of eggplants that captivate with both their delicate appearance and their taste profile. Smaller than the classic eggplant, they are distinguished by their thin, often glossy purple or white skin, and their tender flesh that lacks pronounced bitterness. This quality makes them particularly pleasant to cook and enjoy, even without lengthy preparation.

In the kitchen, mini eggplants offer great versatility. They can be roasted whole, stuffed, grilled on the barbecue, or used in stir-fries and curries. Their small size also adds an aesthetic appeal: served on a plate, they bring an original and refined touch, perfect for impressing guests.

Rich in fiber, antioxidants, and minerals, they combine lightness with nutritional benefits. Mini eggplants perfectly illustrate how a traditional vegetable can be transformed in miniature form, without sacrificing deliciousness.

Baby Corn

Baby corn, or miniature corn, is a variety of corn harvested when it is very young, before the kernels fully develop. Originating from Asia, it is particularly popular in Thai and Chinese cuisine, where it adds crunch and sweetness to stir-fries or soups. Its petite size and tender texture set it apart from regular corn; it is consumed whole, cob included, making it a practical and unique vegetable.

In the kitchen, baby corn shines due to its versatility. It can be enjoyed raw in salads, quickly sautéed to maintain its crunch, or marinated for tasty dishes. Its mild and slightly sweet flavor pairs wonderfully with spicy or sweet-and-sour sauces.

Low in calories and rich in fiber and vitamins, baby corn is both a health ally and a decorative ingredient. It embodies elegance and modernity on the plate while remaining accessible and fun.

Tips for Perfectly Preparing Your Sautéed Dish with 9 Vegetables and Savory Crumble

Now that you’re familiar with these slightly unusual vegetables used in my stir-fry, let’s get back to the recipe…

Here are a few tips to ensure your dish turns out wonderfully. Even though we’re working with a simple recipe, these tips are key:

• Add your vegetables one at a time, beginning with those that require the longest cooking times: the potatoes, followed by the mini eggplants. The other vegetables can remain crunchy if you prefer.
• I use fresh onions as they are more tender than yellow onions. However, if you don’t have them, you can substitute a yellow onion for the two fresh white onions.
• I incorporate brown sugar and spices; these will impart that little extra something to your stir-fry.
• I serve my sautéed vegetables with a savory crumble… a savory crumble with thyme! It adds crunch and a delightful indulgence. You can substitute rosemary for thyme if you’d like.

There you go, you know everything!

The Necessary Utensils:

A stainless steel pan (I used my Chefs & Co pan from Culinarion),

A cutting board,

A good paring knife,

And a spatula.

By the way, I’d like to take this opportunity to mention that until September 13, 2025, you can benefit from a 10-euro discount on Chefs & Co pans from Culinarion by returning one of your old pans… This might interest you!Now, all you need to do is put on your apron and head to the kitchen to create a delicious sauté dish with 9 vegetables and savory crumble!

Here’s the recipe, Chef!

Print Recipe

Stir-fry with 9 Vegetables and Savory Crumble

( Vote !)

Loading...

vegetarian – French

Serves: 6-8 Difficulty: Simple Price: €

Prep Time: 10 min – Cooking Time: 30 min

Ingredients

• Crumble
• 20 g of grated parmesan (or comté)
• 50 g of flour
• 40 g of soft butter
• A few sprigs of thyme
• Sauté
• 3 tablespoons of olive oil
• 20 g of soft butter
• 2 fresh white onions
• 12 ratte potatoes
• 3 mini purple eggplants
• 3 mini white eggplants
• 5 mini round zucchinis
• 2 carrots
• 8 pink radishes
• 4 broccolinis
• 6 baby corn
• 1 tablespoon of brown sugar
• 1 teaspoon of Roellinger's Voyage Spice Blend (or cinnamon and cumin)
• Salt
• Pepper

Instructions

Crumble

1

Preheat your oven to 170 degrees.

2

Make a crumble by mixing the parmesan, flour, softened butter, and thyme leaves.

3

Spread the crumble with your fingertips on a silicone mat.

4

Bake for 15-20 minutes.

5

Set aside.

Sauté

6

Heat the oil and butter in the skillet.

7

Add the finely sliced onions and the potatoes cut into quarters lengthwise. Cook over medium heat for 6-7 minutes, stirring occasionally.

8

Add the mini white and purple eggplants cut into sixths lengthwise. Cook over medium heat for 5 minutes, stirring occasionally.

9

Finally, add the rest of the vegetables cut to your liking, the brown sugar, the spices, pepper, and salt. Mix well and cook for another good quarter of an hour.

10

Serve with the crumble.