Carrot, corn, beans. We all know them. Vegetables that we eat a lot and cannot be missed in our daily life. We need vegetables and although they are healthy, some vegetables are very boring. Experimenting sometimes leads to very tasty creations. Below are some recipes for these vegetables ?? carrot, corn and beans ?? to eat them in a different way.
Sweet carrots
Carrot you can eat mourning and cooked. Many people cook the carrot by putting it in water, adding a scoop of sugar, and allowing it to cook. But why not a middle ground of sweet, crunchy carrots?
Ingredients
- A bunch of fresh carrots
- Honey
- Ginger syrup
- Fresh thyme
- Fresh rosemary
Preparation
- Cut the leaves and the ends of the root and clean them
- Rinse them and, if they are very long, cut them in half
- Put a pan on the fire with a good non-stick coating and add the carrots
- Add a generous amount of honey (at least enough that any wrestler can bathe in honey)
- Add a generous splash of ginger syrup
- Drizzle the carrots with fresh thyme and rosemary
- Let it simmer until the carrots are al dente (this depends on the thickness and quantity of the carrots, but if you can easily pierce them with a fork, they are best ?? approx. 5 – 10 minutes
- Spoon the sausages on the plate and sprinkle with some extra spices if necessary
Tip
This dish is delicious with mashed potatoes made with crème fresh and parsley or try plain noodles stir-fried in soy sauce and sweet chilli sauce.
Corn with pesto
Corn is very tasty and refreshing. It goes with almost any recipe and has a unique taste. Here is a corn recipe that is less well known.
Ingredients
- Canned corn or corn on the cob
- 1 jar of green pesto
- 1 tomato (canned corn)
- Paprika powder
- Olive oil
Preparation
- Heat a pan with olive oil
- With canned corn: let the corn drain and let it be al dente in the pan
- For corn on the cob: put the corn in the pan and fry it all around so that it turns golden yellow
- Add half a jar of pesto
- For canned corn: stir together the corn and pesto and sprinkle with paprika
- For corn on the cob: roll the cobs in the pesto and sprinkle all over with paprika
- For canned corn: slice the tomato and add it to the corn
- Let it boil gently (max. 5 min) so that the corn remains crispy
Tip
This corn is delicious with pasta (tagliatelle or spaghetti). Leave the pasta pure, so only add a little bit of leftover pesto from the pan and possibly some garlic with butter or cheese.
Beans with egg
Green beans, for sale fresh or from a jar. These beans are best when fresh, but why boil in water when it is just as delicious when you do something else with it.
Ingredients
- 250 grams of fresh beans
- Protein from 2 eggs
- Chives
- 1 clove of garlic
- Olive oil
Necessities
Wok
Prepare
- Wash the beans and cut the ends off (leave the beans whole as much as possible)
- Briefly fry the beans in olive oil over high heat
- Beat the egg whites and add chives
- Crush the garlic and chop it as finely as possible
- Add the garlic to the egg white
- Remove the wok from the heat and drain the beans
- Take a frying pan with a good non-stick coating and let it heat up
- Place the beans in the pan and add the egg white mixture
- Make sure the heat is low and the egg white slowly adheres to the beans, gently stir the beans through the egg white
Tip
With this dish it is just as delicious to eat both potato and rice. If you opt for the rice, then take risotto cooked in beef stock with beef cubes.