Bad or you don’t know how to do it? 5 controversial vegetable recipes to try

Are you boring to eat or do you eat everything you see? One way or another, it is normal that some foods are not among our favorites, huh? So, on this meatless Monday, go beyond the confines of your palate and try some controversial veggies differently, what do you say?

For this, the Kitchen Guide has separated 5 recipes that may be controversial, but – it is undeniable – they are delicious! Do we enjoy controversial vegetables today? Watch:

Lasagna With Pumpkin, Cabbage And Almonds

Time: 20 min

Performance: 4 servings

Difficulty: easy

Ingredients:

• 250 g of gluten-free lasagna
• 100 g of pumpkin
• 1 leek
• 100 g of red cabbage
• 50 ml of dry white wine
• 50 g taleggio or brie
• 30 g of almonds
• 800 ml of milk
• 30 g of butter
• 30 g of corn starch
• Nutmeg
• 60 ml of olive oil
• Salt and black pepper to taste

Method of preparation:

Cut the vegetables into thin slices and sauté them in olive oil until golden brown. Add the white wine and let it evaporate. Season with salt and pepper. Reserve.

Prepare the bechamel: melt the butter in a saucepan and add the cornstarch. Cook until it begins to foam. Then add the hot milk a little at a time, always stirring. Let it thicken. Add the cheese to the bechamel and mix well. Season with nutmeg.

Grease the pan with butter and start assembling the lasagna: bechamel, vegetables and lasagna. Repeat the process until 4 layers are formed. Bake for 40 minutes with aluminum foil. Remove the paper and cook for another 20 minutes. Serve with sliced ​​almonds.

stuffed beetroot

Time: 1 hour

Performance: 4 units

Difficulty: easy

Ingredients:

• 4 unpeeled beets
• 1/2 cup (tea) of water
• Olive oil and salt to taste

Filling

• 1 cup ricotta (mashed)
• 2 tablespoons of grated carrot
• 2 tablespoons of oil
• 1 teaspoon of chopped parsley
• Salt to taste

Method of preparation:

In a skillet, heat the beets until soft. Drain, peel, cut the lid, remove the pulp, set aside and to rest, remove a small lid from below. For the sauce, beat the pulp in a blender with the water. Bring to a boil with oil and salt. Reserve the beets and braised pulp. For the filling, mix all the ingredients and put the beets inside. Serve the beets with the sauce.

coriander soup

Time: 1 hour

Performance: 5 servings

Difficulty: easy

Ingredients:

• 6 cups of boiling water (tea)
• 4 cubes of ready-made seasoning
• 6 diced potatoes
• 1 cup of fresh cilantro
• 2 crushed cloves of garlic
• juice of 2 lemons
• 1 teaspoon of pepper sauce
• Lemon slices and coriander leaves for garnish

Method of preparation:

In a large saucepan, over medium heat, heat the water and melt the seasoning cubes. Add the potatoes and cook over high heat until soft. When the potatoes are cooked, remove them from the pan and pass them in the blender with a little broth. Reserve the remaining broth.

Wash the coriander, drain it and remove the leaves from the stems. Beat the leaves in a blender with the garlic and a little of the cooking broth from the potatoes. Squeeze the potatoes and make a puree, mixing with the cilantro and garlic. Transfer the puree to the pan with the stock set aside and, over medium heat, mix the ingredients until smooth. When the soup is completely hot, add the lemon juice and the chili sauce. Decorate the dish with lemon slices and coriander leaves. Serve immediately.

More controversial vegetable recipes to try

Apple and raisin puffs

Time: 45 minutes

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 packet of puff pastry (400 g)
• margarine to grease
• 1 yolk for brushing

Filling

• 4 chopped apples
• 1 tablespoon of wheat flour
• 1 cup (tea) of sugar
• 2 tsp ground cinnamon
• 1/2 cup seedless black raisins

Method of preparation:

Thaw the puff pastry according to the instructions on the package. In a bowl, mix the ingredients for the filling and set aside. Cut rectangles from the dough, lay portions of the filling and fold them in half, squeezing the sides with a fork. Place them in a large greased pan, side by side. Brush with egg yolk and bake in a preheated medium oven for 20 minutes or until lightly browned. to serve.

Tagliatelle with black olives

Time: 40 min

Performance: 6 servings

Difficulty: easy

Ingredients:

• Tagliatelle 500 gr
• 1/2 cup pitted black olives
• 1 peeled clove of garlic
• 6 tablespoons of olive oil
• Salt and pepper
• Black olives and chives for garnish

Method of preparation:

Cook the pasta in salted water for 10 minutes or al dente. Rub the garlic on a serving dish, mash the black olives until a puree is obtained, place it on the plate, mix with the oil, salt and pepper. Drain the pasta and season with this puree from the plate. Garnish with olives and chives.

+The best content in your email for free. Choose your favorite Earth Newsletter. Click here!

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.