Sauteed Vegetables with ghee

Updated: Apr 17, 2019

Today I had a wonderful conversation with a friend from Argentina. Her 8 years old daughter feels naturally inclined to vegetables, pulses, nuts and fruits (she prefers an apple to biscuits!). She is getting aware of her options and challenges eating patterns in a firm, sensitive and loving way. Her mum is an inspiration to me as she is open to look for new alternatives and is ready to change her habits herself. Amazing!!

So, to little Emma who loves broccoli and beans, this recipe is for you to cook with your mum.


  • 1 teaspoon cow’s ghee or coconut oil

  • 2cm grated fresh ginger (peel it first). I use a bit more as I love it in my meals.

  • Rock salt to taste

  • Black pepper to taste

  • Half broccoli, the florets and stalk! **

  • String beans

  • Any other vegetable you want or have in your fridge such as cauliflower, carrots, parsnip, celery, peppers.

**Have a look at the photos. Just peel the outer skin of the stalk and use the white part. You can either dice or julienne this white core.


  1. Heat the ghee or coconut oil and add the ginger. When you start feeling the gingery smell, add the vegetables, always over medium heat.

  2. Add the water and put the lid on the pan.

  3. Let it cook for 5-7 minutes till the vegetables are tender and crispy. You can accompany this meal with basmati rice, pasta or your preferred option.


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