Healthy garnishes for copious meals
These healthy garnishes can be added both to festive holiday meals and as a main dish for light diets.
Garnish of green vegetables and cheese topping
Green vegetables are cooked very easily! I propose a garnish with peas and green beans with cheese topping.
Ingredients: 300 g green beans, 200 g peas, one cube of butter, 100 g cheese, scraped.
We’re heat the grill. We scald the peas and green beans in water with salt 2-3 minutes. Drain them with water and add a cube of butter, stir and sprinkle with salt and pepper. Put the vegetables in a heatproof dish and sprinkle the cheese. Grill for 2-3 minutes, until the cheese melts and starts to brown.
Garnish with parsnip and carrot
These garnishes are cooked on flame and are ideal for baked turkey. Ingredients: 50 g butter, 500 g carrot, cleaned and cut in half lengthwise, 500 g parsnips cleaned and cut in four, 2 tablespoons maple syrup or honey, 150 ml white wine, dry, or vegetable concentrate, 2 tablespoons spicy mustard, 50 g chopped nuts.
Melt the butter and add the vegetables, stirring to grease evenly and add the syrup, concentrate, mustard. Mix, cover the dish with a lid and leave to boil for 10 minutes over low heat. Then we increase the flame, remove the lid and let it drop until the vegetables start to caramelize. Add the nuts in the last few minutes.
Baked browned potatoes
If we’d thought of that before, we’d have had more time to enjoy!
Ingredients: 1.5 kg white potatoes, thoroughly washed, peeled and cut into pieces, 100 ml olive oil, 2 bay leaves, 1 teaspoon thyme and oregano, juice from a lemon.
We increase the furnace flame to 7/220 degrees Celsius. Boil the potatoes in salted water for 10 minutes, then drain and shake the colander, so that the edges of the pieces crush. We leave them on the fire for 10 minutes to dry.
Put the oil in the baking tray and heat it on the heat. Put the potatoes in the tray and stir to grease evenly. Sprinkle coarse salt, bay, spices, and pepper and bake for 50 minutes, turning from time to time until browned. Serve sprinkled with lemon juice.
Red cabbage with apples and wine
Since you’ve opened the bottle of Porto, for the baked turkey,put the red cabbage on it. The taste will be accentuated!
Ingredients: 25 g butter, 1 red onion, 1 chopped red cabbage, 2 green apples, cut in half, cleaned of pips, 50 g sugar, 3 tablespoons red wine vinegar, 100 ml port wine (or cherry).
Melt the butter and add the cabbage, onions and apples, stir to grease evenly. Add the sugar, the sheep and the port wine. Cover the dish and simmer for 1 hour and a half, stirring from time to time.
Brussels sprouts with ribs
Cooked Brussels greens are bland, and if we fry them with smoked ribs, they are very tasty.
Ingredients: 600 g Brussels sprouts, cleaned, 100 g diced ribs, 2 small onions cut into pieces, thyme, 25 g butter.
Boil the cabbage in salted water for 2-3 minutes, until it is almost penetrated. Drain the water and rinse under cold running water. Cut Brussels sprouts in half. Fry the rib until browned. Add cabbage, onion, thyme and butter. Fry for 2-3 minutes and sprinkle with salt and pepper before serving.
This garnish can be a main vegetarian dish! It can be served both hot and cold.
Ingredients: 1.5 kg potatoes, sliced, 4 tablespoons olive oil, 1 large onion cut julian, 2 sliced aubergines, 2 courgettes, sliced, 4 eggs, beaten, 1 tablespoon parsley and dill, chopped, 400 g tomato juice, 4 crushed garlic cloves, 400 g feta or crushed cheese.
Preheat the oven to 5/190 degrees Celsius. Boil the potatoes in salted water for 10 minutes. Heat 2 tablespoons oil and sauté the onions. Grease the aubergines and courgettes with the remaining oil and brown evenly. Mix the aubergines, courgettes and onions with the eggs, greens and add salt and pepper.
In a round shape, place in a layer 1/3 of the potatoes and pour 1/2 of the tomato juice, 1/2 of the vegetables and 1/2 of the cheese. Repeat the process with the remaining ingredients. On top of the last layer of potatoes, sprinkle with oil, cover with foil and bake for 30 minutes. Remove the foil and bake again for 30 minutes. Let it stay in shape for 10 minutes before we serve and serve.