Here you also have many options with the same vegetable. The difference is in the way you cut the green bean: thin and long for a more delicate texture (my favorite), or short and diagonal for a crunchier texture. Just wash, clean and trim the beans.
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 55 (per serving)
Steamed Fresh (or Frozen) Petits Pois
⇓ You may also listen to the recipe by pressing the play button below.
- 200 grams petit pois
- 1/2 tbsp brown sugar
- 1 tsp salt
- Some water
- 1/2 tbsp olive oil
- 1 medium sized white onion
1 Place the (little green peas) petit pois, the water, salt, olive oil and sugar in a saucepan.
2 Place the onion just in the middle. Bring to boil; and cook for 15 minutes, or less, until the peas are tender.
Sauteed Mushrooms Recipe
(especially good with fresh Shiitake mushrooms)
- Any mushrooms you choose
- Olive oil or grape seed oil
- Soy sauce
- Worchester sauce
- Parsley, chopped
- White wine or sake (optional)
2 Saute the garlic in very little oil; add the sliced mushrooms, the sauces, and the wine or the sake.
3 Stir and Jet it cook for 10 minutes on a medium heat. Add the chopped parsley just before removing from the heat.
Sauteed Spinach Recipe
1 Wash the spinach very well (remember that it is a root vegetable, and therefore there is a lot of earth between the leaves).
2 Cut off the roots and keep them for “Spinach Root dish” (at the Turkish section) Sautee the spinach leaves with some olive oil, garlic and some red pepper flakes.
Braised Endives Recipe
- 4 endives
- 1/2 cup white wine
- A drop of oil
- Sea salt and black pepper
1 Heat a frying pan; when very hot oil it, and add the endives, then the salt.
2 After 5 minutes, add the wine. Reduce the heat and cook, covered, for 5 more minutes.
Variations: add some balsamic vinegar or pomegranate syrup.
Vegetable Balls Recipe
1 Especially good with carrots, zucchinis, potatoes (white, yellow, blue), beet roots, turn snips and parsnips.
2 Just cut the vegetables in small rounds and cook separately. Serve together or separately.
Roasted Vegetables Recipe
1 In summer we usually grill the vegetables or eat them raw just as they are. In winter, we enjoy eating roasted veggies, as a main course topped with some light feta or ricotta cheese, or as an addition to a hummus sandwich or to accompany a dish of roasted chicken.
2 In any case, roasting the vegetables intensifies their flavors and brings out their natural sweetness.
3 I’m a big advocate of eating veggies raw, sauteed or steamed, but sometimes roasting can add a very different character, and can make the veggies more interesting, with a kind of attitude: crisp, caramelized, and with a nice color.
4 The best candidates for roasting are: garlic, onions, eggplants, peppers (red, yellow, green, orange), zucchinis, potatoes and sweet potatoes.