The January slope is not only steep for economic reasons: you also have to get back to normal with food and drink after a few weeks of spending. Since going on a diet is always a bad idea and punishing your body with bland dishes gets you nowhere, it seems smarter to return to the path of goodness with joy.
Eating vegetables for dinner may sound boring, but if you cook them following a few rules you will see that there is more fun in them than what we have been led to believe. First, you must combine them well. Second, cook them to the point so that they preserve their flavor (here we do it in boiling water, but you can choose to steam or microwave). Third, dress them gracefully with dressings that make them shine. If you want to learn how, just watch the video above.
VEGETABLE PLATE WITH THREE POSSIBLE DRESSINGS
Ingredients
For 2 persons
- About 600 g of vegetables (they can be chard, spinach, peas, broccoli, cauliflower, carrot, pumpkin, sweet potato, potato…)
- Salt
Lemon and garlic dressing
- 2 garlic cloves
- 1 chilli
- 1 lemon
- Olive oil
- Salt
wasabi mayonnaise
- Homemade or store-bought mayonnaise
- Wasabi to taste
mustard vinaigrette
- 1 shallot or ½ spring onion
- 6 tablespoons EVOO
- 2 tablespoons of red wine vinegar
- 1 teaspoon Dijon mustard (or to taste)
- salt and black pepper
Preparation
- Put abundant water with a lot of salt in a saucepan and heat until it boils.
- Cook the vegetables separately until when you taste them they are to your liking (see video for approximate times). If they are not going to be eaten at the moment, go through ice water and heat when they are ready to eat.
- For the lemon-garlic dressing, peel two strips of lemon peel with a peeler.
- Cut the garlic into thin slices and put them over low heat in a pan with olive oil.
- When they start to brown, add the chopped chilli pepper and the lemon peel and let them fry for a couple of minutes.
- Salt the vegetables and add the dressing on top. If you want, finish off with the garlic and the chopped fried lemon.
- For the wasabi mayonnaise, mix homemade or store-bought mayonnaise with a blender with wasabi paste to taste. Spread a tablespoon or two on a plate and serve the vegetables on top, with more mayonnaise on the side if desired.
- For the mustard vinaigrette, finely chop the shallot or chive and marinate it in vinegar for about 20 minutes.
- Add extra virgin olive oil, salt, black pepper and Dijon mustard. Shake or stir until emulsified. and season the vegetables with this vinaigrette.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Defender of the Cook by sending an email to [email protected].
#cook #vegetables #sauces #accompany