Recipes

Vegetable side dishes


Hot in the winter or cold in the summer, raw or cooked according to taste, i vegetable side dishes they are a quick solution to combine with meat or fish. Therevegetables, due to their beneficial properties, they should never be missing at the table, especially those in season and from organic farming. The vegetables they lend themselves to many preparations in the kitchen, here are some recipes to make tasty vegetable side dishes and satisfy the tastes of the whole family.

Vegetable side dishes, sweet and sour carrots

  1. Clean the carrots, cut them into rings and pour them into a saucepan with water over medium heat
  2. Leave to cook for about 20 minutes
  3. Drain all the water and pour the carrots into the pot together with a knob of butter and a handful of salt
  4. Stir and cook for another 2 minutes
  5. Meanwhile, put a handful of raisins to soak in cold water
  6. Pour the raisins together with the carrots, mix, add a cup of sparkling wine and a teaspoon of sugar
  7. Leave to simmer for five minutes
  8. Serve hot or cold

Vegetable side dishes, zucchini with cream

  1. Wash the courgettes well and cut them into cubes
  2. Fry the chopped onion together with a tablespoon of oil in a non-stick pan
  3. Pour in the courgettes and cook over low heat for about 20 minutes, stirring occasionally with a wooden spoon
  4. Pour the zucchini into a baking dish together with the bechamel and mix
  5. Put in the oven for 15 minutes at 170 degrees
  6. Serve hot

Vegetable side dishes, malted mixed sauce

  1. Clean the carrots and cut them into small pieces
  2. Cut the courgettes and peppers into small pieces
  3. Chop a whole onion
  4. Pour everything into a non-stick pan with a knob of butter and cook over medium heat for 30 minutes, stirring occasionally with a wooden spoon
  5. Add a handful of pine nuts, raisins and pepper to the mixed mixture and add salt
  6. Then add two cups of light beer, possibly not bitter, and let it evaporate, mixing every now and then
  7. As soon as the beer has evaporated, remove from the heat and serve

Vegetable side dishes, zucchini in batter

  1. Cut the courgettes into slices and cook them in salted water for about 10 minutes
  2. Leave to cool and in the meantime prepare the batter
  3. Divide 2 yolks from egg whites and whip them until stiff
  4. Beat the egg yolks with the salt, add the grated cheese and add 200ml of milk and 150g of sifted flour a little at a time, alternating them
  5. When the mixture is creamy and well blended, add a little nutmeg and finally the egg white whipped, stirring gently to prevent it from falling apart
  6. Heat the oil in a pan, dip each slice of courgette into the batter with the aid of a fork and fry in hot oil
  7. Drain the courgettes in batter, leave to dry on absorbent paper and serve hot.

Video: Lemon Pepper Potatoes - Food Wishes (October 2020).