Italian-style Sauté Végétal

10 - 30 mins


Sauté Végétal 1 kg
Shallots 250 g
Carrots 250 g
Curly-leaf parsley 80 g

White wine 400 g
Tomato sauce 800 g
Olive oil
Salt & pepper


  • Peel and mince the shallots.
  • Peel and brunoise the carrots.
  • Finely chop the parsley.
  • Sweat the shallots in olive oil in a frying pan for 1 minute.
  • Add the carrots and sweat for another 2 minutes.
  • Pour over the white wine and let it reduce by half.
  • Add the tomato sauce and the Sauté Végétal. Simmer for 20 to 25 minutes.
  • Check the seasoning.
  • Sprinkle with chopped parsley just before serving accompanied with rice or tagliatelle.

Chef’s tip

Adding just a dash of sugar will reduce the acidity of the tomato sauce.