5 ideas on how to include greens in your weekly menu

OK, so maybe the outside isn’t really the prettiest, but the inside is more delicious: an earthy, nutty flavor and a strong aroma. So much so that many consider it a favorite winter vegetable. How could it be otherwise, when it is so versatile: we can cook it, and turn it into a delicious (creamy soup) or puree, and we can also bake it, whole or cut, and fry it like french fries, and we can eat it raw, one, two, three and crunchy, power on the table.

cream soup

Enough for 4 people

  • 100 grams of bacon
  • tablespoon butter
  • olive oil
  • Bigger onion
  • bay leaves
  • Green tuberous thyme
  • 100 ml whipping cream

Heat a little olive oil in the shrimp and fry the bacon pieces until crispy. Transfer to a plate. Put the butter in the same shrimp, add the chopped onion, bay leaf and a pinch of thyme, and stir until the onions are soft. Meanwhile, clean and peel the vegetables, cut them into pieces and add them to the shrimp. Cook for 2 minutes, then pour 800 ml of water or broth base and simmer for 10 minutes to soften the vegetables. Add the cream and bring to a boil, remove the bay leaf and blend with a stick blender until smooth.

Divide into plates and sprinkle with bacon. (Photo: Bartosz Luczak/Getty Images)

shredded vegetables

Enough for 4 people

  • 420 ml whipping cream
  • 350 ml of milk
  • 2 garlic cloves
  • spoonful of chopped rosemary
  • mustard spoon
  • 500 grams of vegetables
  • 500 grams of potatoes

Pour the milk and cream into the shrimp, add the rosemary and garlic slices, and bring to a boil. Let’s postpone it. Meanwhile, peel the potatoes and vegetables and cut them into thin slices; It should be the same thickness. Pour a little liquid into the pan, load a layer of celery, salt and pepper, pour a little liquid, load a layer of potatoes, season and finish with layers, ending with potatoes. Pour in the remaining liquid and bake for an hour and a quarter to soften the vegetables (check this with a knife) and bake until golden. Leave it in the oven for five minutes before serving.

French fries

Enough for 4 people

  • 4 medium sized parsnips
  • The smallest green tuberculosis
  • Medium sweet potato
  • 4 egg whites
  • 200 grams flour
  • 2 tablespoons minced chives
  • a little parsley
  • 1 teaspoon mustard
  • salt pepper
  • 1/4 teaspoon baking powder 4 eggs

Peel and grate the vegetables and juice them well to get rid of the excess liquid. Then mix with the flour, chopped parsley, chives, beaten egg whites, and salt to mix everything. Form into eight halves. In a large skillet, heat a little olive oil and fry for 2-3 minutes on each side, until golden and crunchy. We don’t stack pots. Heat the water in a saucepan and boil the eggs for three minutes, the yolk should remain liquid. Remove it with a paddle attachment and drain it with a paper towel. Serve with pancakes.

Serve pancakes with boiled eggs. (Photo: Bartosz Luczak/Getty Images)

quick salad

Enough for 4 people

  • 500 grams of tuberous celery
  • small pickle
  • 2 lemons
  • 6 tablespoons light mayonnaise
  • mustard spoon
  • little sugar
  • salt pepper

Peel and grate the squash and cut it into thin slices. Put it in a bowl, pour in a deciliter of cold water and the juice of one lemon so that it does not darken. Mix well. Mix the mixture in a bowl: mayonnaise, mustard, juice of half a lemon, sugar, salt and pepper. Cut the cucumber into small sticks, drain the vegetables, add the cucumber and cover, stir and leave for about half an hour before serving. If you want a little color in the salad, you can add sliced ​​carrots and dill.

Salmon with mashed potatoes

for two

  • 250 grams of vegetables
  • 250 grams of potatoes
  • Handful of beans (frozen)
  • 3 tablespoons breadcrumbs
  • juice
  • half an orange
  • 2 teaspoons mustard
  • 2 salmon fillets
  • 25gm soft cream cheese

Peel the vegetables and potatoes and cut them into pieces and let them cook for 20 minutes or until the vegetables are tender. Cook the beans in the same skillet for about 15 minutes. Preheat the oven to 220 degrees. In a bowl, mix the bread crumbs, 1 tablespoon of orange juice and 1 1/2 tablespoons of mustard. Line the baking tray with baking paper, put the fish on top, sprinkle with the rest of the orange juice and cover with the mixture. Bake for 15 to 20 minutes, depending on the thickness of the fish. Drain the vegetables, add the remaining mustard and cream and mash into a puree. Served with fish and beans.

We also recommend: Best Tricks to Make Stews Always Great

Cover photo: Lilechka75 / Getty Images

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