Deaf Chef Ross

FOOD & COOKING WITH CHEF ROSS

Pan-fried Vegetables

Preparation: 15 minutes · Cooking: 20–25 minutes · Serves: 2 people

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Pan-fried Vegetables

What you need

Ingredients

Ingredients for Pan-fried Vegetables
  • 1 tablespoon extra virgin olive oil
  • 1 potato, cut into 1 cm cubes
  • 1 carrot, cut into 1 cm cubes
  • 1 red or brown onion, chopped
  • 1–2 garlic cloves, finely chopped
  • 1 teaspoon fresh rosemary, chopped
  • 50 ml water
  • Salt & pepper to taste

Equipment

Equipment for Pan-fried Vegetables
  • Frying pan with lid
  • Knife and chopping board
  • Wooden spoon
  • Measuring spoons
  • Small measuring jug

Let’s make it

Prepare — Pan-fried Vegetables

STEP 1

Prepare

Wash the vegetables.

Cut potato and carrot into 1 cm cubes.

Chop onion, garlic and rosemary.

Start the potatoes — Pan-fried Vegetables

STEP 2

Start the potatoes

Heat olive oil in the frying pan over medium heat.

Add potato and cook for 5 minutes, stirring.

Add carrot — Pan-fried Vegetables

STEP 3

Add carrot

Add carrot.

Cook for another 5 minutes, stirring.

Add onion and flavourings — Pan-fried Vegetables

STEP 4

Add onion and flavourings

Add onion and cook for 3 minutes.

Add garlic and rosemary.

Cook for 1 minute.

Put the lid on — Pan-fried Vegetables

STEP 5

Put the lid on

Pour in 50 ml water.

Put the lid on.

Cook for 5–8 minutes until the vegetables are soft.

Finish and serve — Pan-fried Vegetables

STEP 6

Finish and serve

Take the lid off.

Cook briefly until the extra water evaporates.

Add salt & pepper to taste.

Serve hot.

Serving and storage

  • Serve as a side dish or with your preferred protein.
  • Refrigerate leftovers within 2 hours in shallow containers.
  • Store covered at 5°C or colder.
  • Use within 3 days.
  • Freeze up to 3 months for best quality.
  • Reheat until steaming hot.
  • Vegan and vegetarian.
  • Check packaged ingredients and any allergen cross-contact.
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Recipe ©2026 Deaf Chef Ross. Check labels for allergens. Follow appliance and storage instructions. Times and servings are estimates. Images are illustrative. Sources: NSW Food Authority; Victorian Government. Generated by ChatGPT for Deaf Chef Ross (C)2026.