vegetable recipe

Ricardo's Recipe : Sautéed Beets with Red Onions

Sautéed Beets with Red Onions

beets

(30 ml) butter

red onion,

(30 ml) balsamic vinegar

(30 ml) honey

lemon

Salt and pepper

In a saucepan, cook the beets in boiling water for about 1 hour or until <i>al dente</i>. Cool them under cold running water and drain. Carefully remove the skin. Cut beets into strips. Set aside.

In a skillet, sauté the onions in the butter. Add the beets, balsamic vinegar and honey. Caramelize for about 5 minutes. Deglaze with the lemon juice. Remove from the heat. Add the lemon zest. Season with salt and pepper. Serve hot.

This dish was delicious &amp; easy to cook.  I had cooked-peeled and frozen 10 lbs of beets as they're in season right now=not expensive.  I thawed out my pre-cooked beets which made cooking this tasty side dish quick &amp; nutritious.

Sweet and sour comes together in this delicious side of spicy roasted carrots topped with salty feta and honey dressing.

Carrots with preserved lemon and honey

1kg carrots, halved lengthways

(60 milliliters) extra virgin olive oil

tsp cumin

cayenne pepper

tbs honey

lemon juice

preserved

feta, crumbled

coriander leaves

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5348771529001-5981863324001

Schwartz recipe for Curried Potato Salad, ingredients and recipe ideas for Vegetables and Indian cooking. Visit Schwartz for more recipe ideas.

curried potato salad recipe | Schwartz

675 g (1 1/2 lbs) small salad potatoes, quartered

ml (2 fl oz) half fat soured cream

mayonnaise

tsp Curry Powder Medium

Sea Salt

Granny Smith apple, finely chopped

golden raisins

tsp Coriander Leaf

spring onions, thinly sliced

step 1

Serve immediately or cover and refrigerate until ready to serve.

step 2

Bring the potatoes to the boil in lightly salted water. Reduce the heat to a low-heat and simmer for 10 minutes or until the potatoes are tender. Drain well and allow to cool slightly.

step 3

Mix the soured cream (or yoghurt), mayonnaise, Curry Powder and Sea Salt in a large bowl, until well blended. Add the potatoes and remaining ingredients, and toss gently to coat.

Curried Potato Salad

This salad combines the crunch of crisp noodles with colourful and tasty vegetables alongside an Asian-style sesame dressing. Chinkiang or black vinegar is a Chinese rice-based vinegar that can be found in the Asian section of most supermarkets. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

Crispy soy noodles recipe

store-bought crispy-fried noodles

shredded wombok (Chinese cabbage)

carrot

3–4 radishes, very thinly sliced

chives

soy sauce

grapeseed oil

sesame oil

chinkiang or black vinegar

caster (superfine) sugar

ginger

A simple appetizer made with shrimp and deep-fried until crispy.

Okoy Recipe

all-purpose flour

cornstarch

Salt

peppercorns

water

mung bean sprouts (togue)

shrimp (hibe)

cooking oil (for frying)

In a bowl, combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork until ingredients form a smooth batter.

Add shrimps and bean sprouts and mix thoroughly.

In a deep frying pan, heat cooking oil.
 

Using a ladle, slowly drizzle the mixture onto the pan until it forms a round disk. Cook each side for 3 to 5 minutes or until golden brown and crispy. Repeat process until you finish cooking the shrimp batter.&nbsp;

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Garden Salad

olive oil

g (4 oz) shelled broad beans

g (4 oz) shelled peas

225 g (8 oz) courgettes, sliced

Bunch spring onions, sliced

For the Dressing:

tsp Season All

tbsp Parsley Flat Leaf

Paprika

tbsp vinegar

Cook the beans and peas in boiling, salted water for 5 minutes.  Add the  courgettes to the cooking water for the last 2 minutes.  Drain the vegetables  and leave until completely cold.  Stir the spring onions into the vegetables.  Place in a serving dish.

Mix Perfect Shake Season-All Special Blend, Parsley and Paprika with the water and vinegar.   Blend thoroughly with the oil.  Pour the dressing over the salad and stir gently until all the vegetables are well coated.

Bring all your winter vegetables together and create a one-pan delicious weekday meal. Our Schwartz Chinese Five Spice seasoning will bring this recipe to life.

Winter Vegetable Stir Fry

g (1/2 oz) butter

tbsp oil

175 g (6 oz) carrots,

175 g (6 oz) turnip,

175 g (6 oz) leeks, sliced

Chinese 5 Spice

tbsp light soy sauce

tbsp sherry or rice vinegar

Heat the butter and oil in a wok or large frying pan and stir fry the carrot and turnip for 2-3 minutes. Add the cabbage, leeks and Perfect Shake Chinese 5 Spice Special Blend and cook for a further 4-5 minutes, stirring occasionally until the vegetables are tender.

Stir in the remaining ingredients and cook through.

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Sautéed Beets with Red Onions

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Top 7 vegetable recipe recipes from across the web

The most viewed vegetable recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sautéed Beets with Red Onions

Carrots with preserved lemon and ho...

curried potato salad recipe | Schwa...

Crispy soy noodles recipe

Okoy Recipe

Garden Salad

Winter Vegetable Stir Fry

The most viewed vegetable recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine