Versatile Vegetables

Vegetables by far the most versatile foods one can ever happen. But the trick lies in how one can use them.

A few variations to try with certain vegetables:

Butternut squash
Butternut squash this nutty flavoured orange coloured autumn vegetable can be a perfect choice for your
Soups – make a stock or slice and add to any vegetable soup,
Most fervently used in North African spiced stews,
Stir fry/roast/steam and serve as a side dish with almost any seasoning.
In the USA it is typically combined with butter and spiced with cinnamon and nutmeg.
The vegetable also pairs beautifully with Mediterranean herbs such as thyme and oregano so simply season and serve.
Add it to any beans or combine with rice to prepare a risotto.
Use in desserts to make pies or pair with apples and whirl some cream and serve.

Beet
Beet is one of the most intense vegetable belonging to the root family.
The vegetable pairs well with a number of ingredients and can be great all by itself.
Boil the beets or serve raw as a part of the salad mix. Pair with onion and tomatoes or grate and add to yogurt with savoury seasonings.
Have it as a snack/side dish. Cook al dente and add some butter and season salt and pepper. Or add other condiments for flavour like mustard, chilli/soy sauce.
It can also be boiled and pureed and added to sauces or vegetable for giving depth (both colour and flavour).
They also make a good pickle and be a part of beet chocolate cakes.

Cauliflower
Cauliflower this bright white coloured vegetable may be simple to look at and inexpensive to buy. But is the handiest of all vegetables. Right from mashed dishes to being pureed and used as apart of mainstay, or being steamed, roasted or boiled and used as a snack or can also be used in weight reduction.
Weight watchers begin with a simple cauliflower mash appears similar to that of potatoes but is healthier lighter and lower in calories.
While there is the option for steaming and having florets with steaming and herbs, a small portion will make you full, which is good for your waistline.
Similarly, it can be steamed/roasted/stir fried and served as an appetizer as a part of any cuisine. Cauliflower in Japanese miso paste, Chinese chilli garlic roast, served with a mayonnaise dip or as a grilled kebab.
From simple wraps to baked gratins or the fine Sicilian style pastas or curried vegetable dish all can be made with this single vegetable. Offering both diversity and flavour with a single ingredient.

Aubergines
Aubergines are wonderful summer time vegetable offering lots of scope in culinary preparations. Their tender and creamy texture makes them a good substitute for any meat recipe.
Aubergines pair wonderfully with spices, herbs and tomatoes.
Blend with dairy products like cheese, cream and yogurt.
Fried aubergine roundels make a wonderful garnish over gratins and baked dishes.

There are various ways to use aubergines
Grill/roast by using liquid marinades or sauces,
Offer as appetizers such as miniature bites and rolls,
Lebanese dip baba ganoush,
Make it a part of main course, the Spanish eggplant potato bake or Eastern, Mediterranean Moussaka or the Indian stuffed aubergine recipes etc.

All the 3 vegetables offer good nutritional value and especially are a very good source of Vitamin C.

Move to food for thought
from versatile vegetables

Return to homepage