Veggies sautéed with yuzu

Veggies sautéed with yuzu

Simple, warm and fruity, the perfect meal for a rainy day, when for the first time of the season it feels cold despite the light coat.

I prepared this recipe on the fly, adding ingredients while cooking. I first started with some potatoes diced that I started to cook in a bit of oil. Then I hesitated between red cabbage and cauliflower and opted for cauliflower, that I added to the pan. Inspired by the pale whitish color, I added half a yuzu squeezed, then some shiitake sliced. Once the potatoes were cooked I serve (the cauliflower and the shiitake can still be crunchy). I added the redt of ghe juice of yuzu and some yuzu zest. 

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Cauliflower and broccoli

Cauliflower and broccoli

Kidney beans and cod

Kidney beans and cod