Winter vegetable saute

Auntie Oye’s two tiny chefs wowed market shoppers this weekend with their charm and tasty offering of warming winter vegetables.

In case you missed it — or misplaced the copy of the recipe you picked up because you were distracted by the sheer adorableness of the chefs — here’s how to make your own batch of healthy, simple, and inexpensive mixed seasonal veggies at home.

Winter Vegetable Saute


  • 1 small head green cabbage (pick some up from Pleitez Produce), chopped
  • 1 small onion (take your pick from yellow, white, red, or cippoline from Chesley Farms), diced
  • 3 pounds broccoli (Dragonfly Farms has some good stuff), cut into bite-sized pieces
  • 2 pounds of carrots (by the bunch at Pleitez), cut into chunks or slices
  • 3 pounds of sweet potatoes (grown by all of the CHCM produce vendors), diced
  • Liquid aminos or soy sauce (available at Giant)
  • Canola oil or olive oil
  • Black pepper, to taste


Place cabbage, broccoli, carrots, and sweet potatoes in a medium pot, cover with water, and bring to a boil. Cook for 5 minutes, then drain.

Heat oil in the bottom of a medium pot. Add onion and cook until soft. Mix in vegetables and liquid aminos, add a pinch of black pepper, and a half cup of water. Cook for 10 minutes, or until vegetables are just tender.

Serve warm over rice.