Vegetable toppings color the meal
Add vegetables to the food or make side dishes separately. Vegetables are light because they are very rich in water. Prefer vegetables of different colors, because then you will get both the brilliance of color on the table and a wide range of vitamins, minerals and antioxidants.
Tips for using vegetables:
Try to combine different vegetables and try new flavors. Carrots, tomatoes, onions and cucumbers are the most popular vegetables in Finland. Are you familiar with lettuce fennel or cauliflower? You should try!
Vegetable flavors, vitamins and other vital substances should not be soaked in boiling water when served as a side dish. Prefer steaming. You can find a metallic grille suitable for many sizes of boiler, e.g. supermarkets. For example, Chinese cabbage tastes quite different lightly just when just steamed just cooked.
Good ways to cook vegetables are also baking or roasting in the oven, stir-frying, grilling and grilling. A good vegetarian side dish is created by stewing a wide variety of vegetables in the oven in the French way into ratatouille. Make a bigger dose at once!
Add vegetables such as zucchini, cucumbers, cauliflower or carrots to the ripening stage. This way you get a little lighter and a little different puree / muse. Use cooking broth to loosen the puree.
Many vegetarian dishes that include lentils or beans are suitable as side dishes in half or quarter servings.
Also combine vegetables with autumn wild mushrooms or cultivated mushrooms. Vegetables glazed with mushrooms get a new taste. Add cheese with a fat content of 15%. Also try light blue mold, feta or goat cheese crumbs. 13-14% flavored cream cheeses are also suitable for icing in the oven.
When you only want to enjoy your own flavors of steamed vegetables, just add a pinch of oil as a spice.
Many fruits like apple and pear give their own flavor to vegetable side dishes. They give a tasty kick e.g. for the roots.
All herbs are great for seasoning vegetables: beets love rosemary, thyme and sage, carrots thyme and mint, cabbage marjoram, oregano and cumin. Parsley, ax and basil are suitable for almost all vegetables.
Oriental spice pastes and sauces give their own exotic taste to, for example, pickled vegetables.
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