More ways to take your veg to the edge
We’ve said it before, fresh produce is no longer a supporting act. There’s never been a better time to eat your veggies, so rethink your boiling and steaming ways and start searing your cucumbers, poaching carrots, mashing beetroot and pulsing cauliflower.
MASH combos such as cauliflower and roast garlic, butternut, sage and garlic or parsnips, crème fraîche and chives. Add truffle or chilli oil to taste.
Try: beetroot-and-almond butter dip
MASSAGE kale leaves with olive oil, an acidic ingredient such as lemon juice, apple cider vinegar or red wine vinegar, and a pinch of salt until wilted. This makes them easier to digest. Toss with walnuts, mango and goat’s cheese and serve as a salad or side dish.
Try: Warm "kabbouleh" salad
PULSE cauliflower for a go-to bowl of carb conscious, cold-weather comfort food.
Try: Cauliflower risotto with celeriac and crème fraîche
POACH (and then roast) vegetables such as fennel, baby carrots, baby marrows, green beans and baby corn in wine (or stock with herbs), olive oil and lemon juice.
Try: Roast black garlic with poached carrots and honey radishes
SEAR and blacken vegetables such as peppers, baby marrows or brinjals whole on a gas flame or braai grid or in a dry, hot pan to give them a wonderful smoky flavour.
Try: Fish cakes with seared cucumber and satay sauce (yes, seared cucumber is a thing!) or braaied smashed pumpkin with salsa verde and yoghurt.
SHRED the flesh of whole baked spaghetti squash with a fork to release the beautiful strands and substitute for pasta or mash.
SPIRALISE vegetables such as cucumber, carrots, potatoes, celeriac and baby marrows. Make Asian-inspired salads with raw cucumber and carrot spirals, or twirl spiralised potato or celeriac around a greased rolling pin to make crispy circles for a showstopping garnish.
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