Good Veg dress-ups?
Replies: 28 - Last Post: Jul 4, 2012 7:36 AM Last Post By: Midwesterner
Jun 21, 2012 5:50 PM
Jun 21, 2012 9:44 PM
16After the vegetables are sauteed, I add a splash of Ponzu sauce and then cook for about another minute to give them a nice glaze. Ponzu is kind a mix of soy and citrus. It is a regular item in grocery stores here and it is a very easy add on. If I have them on hand I add a sprinkle of sesame seeds on top. Sometimes I mix about two tablespoon of oyster sauce with one tablespoon of soy sauce and add that at the last minute.
Jun 22, 2012 4:32 AM
17I often add a bit of mint to frozen peas to give them a bit of something. Carrots I'll add some orange juice salt pepper and butter. leeks go brilliantly with Cumin (chop the leeks into think disks, in a heavy saucepan add some butter and some cumin then add the thinly chopped leeks put the lid on and shake occasionally until they wilt). as others mention Spinich goes well with butter and nutmeg (or a little garlic for a change!) French beans I'll squeeze lemon over.
I appreciate the other ides - love the idea of cashews and almonds.
Jun 22, 2012 4:36 AM
Jun 22, 2012 9:00 PM
Jun 23, 2012 5:30 AM
20BTW - I looked for ponzu sauce makers online (so I'd recognize the bottle at the grocer's) and found this Mark Bittman recipe for homemade. It may be geared toward larger households that eat oriental dishes daily. Given the ingredients list start-up costs, I won't be trying to make it anytime soon, and instead just buy the commercial variety. Who has kelp and bonito flakes on hand. Or even mirin or sake? Recipe makes 2 1/2 cups of sauce that will "keep for a few days" in the fridge, i.e., I'd toss most of it since there's no way I'd use up 2 cups of the stuff that quickly.
Edited by: Midwesterner to edit link
Jun 23, 2012 10:56 PM
Jun 23, 2012 11:07 PM
Jun 24, 2012 4:53 PM
This recipe from NYT is great- you can basically put the sauce on any vegetables, roasted or otherwise.
My dinner today was quinoa cooked in vegetable stock, mixed with caramelized shallots, with a side of steamed green beans, yellow beans and carrots tossed in brown butter and sprinkled with parmesan.
Jun 26, 2012 1:16 AM
24Ginger is very good added to carrots. Drain the boiled carrots, add butter and chopped ginger and heat through.
Cook smoked lardons (bacon bits) in butter with garlic until the fat begins to run. Then add boiled broad beans.
In a saucepan put olive oil, good tomato sauce (mine is home made), garlic and some herb (parsley or mint or basil); then add green beans chopped in one inch pieces. Put on the lid. Cook 10 minutes.
Jun 29, 2012 7:10 PM
Jul 4, 2012 2:27 AM
Jul 4, 2012 7:17 AM
27This is a great camping veg dish and also serves when I'm all out of fresh...
saute lots of fine diced onion and garlic in olive oil (or butter) add a can of broad
beans half drained and a can of artichoke hearts full drained and allow to simmer for
about 20 minutes. by the time you eat it you don't even notice that the veg is canned.
the onions/garlic/bean juice and oil create a great sauce.
Jul 4, 2012 7:36 AM
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