Golden Pan-Fried Courgettes, Potatoes, and Carrots: A Savory Vegetable Medley
Food Recipes Ideas
Golden Pan-Fried Courgettes, Potatoes, and Carrots (Poêlée)
A vibrant and savory pan-fried medley of zucchini, potatoes, and carrots, seasoned with Herbes de Provence. Perfect as a side or light main.
★★★★★
5 from 1 review
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Calories280 kcal
📝 Ingredients
👩🍳 Instructions
1
Thoroughly wash and prepare all vegetables. Dice potatoes and slice carrots and zucchini as specified, ensuring uniform size for even cooking.
2
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and allow it to shimmer.
3
Add the diced potatoes and sliced carrots to the hot pan. Spread them into a single layer if possible. Cook for 10-12 minutes, stirring only occasionally (every 3-4 minutes) to allow them to brown and soften. After 5 minutes, sprinkle with ¾ teaspoon of salt and ½ teaspoon of black pepper.
4
Once potatoes and carrots begin to tenderize and show color, add the prepared zucchini to the pan. Toss everything to combine.
5
Sprinkle in the dried Herbes de Provence, sweet paprika, and minced garlic. Stir well to coat the vegetables evenly.
6
Continue to cook for another 8-10 minutes, stirring more frequently (every 2-3 minutes) until all vegetables are fork-tender and have developed beautiful golden-brown edges.
7
Taste the poêlée and adjust seasonings (salt, pepper) as needed.
8
Transfer to a serving platter, garnish with fresh chopped parsley or chives if desired, and serve immediately.
💡 Notes
For best results, avoid overcrowding the pan; cook in batches if necessary. This dish is highly adaptable; feel free to experiment with other vegetables like bell peppers or sweet potatoes. A squeeze of fresh lemon juice at the end can brighten the flavors. Leftovers store well in the fridge for up to 3 days and can be reheated in a skillet for best texture.
