Recipe 10 recipes to eat vegetables this winter
To avoid going in circles and eating vegetables this winter, discover our 10 delicious and healthy recipes.
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Endive with ham and béchamel
Endive dish with ham and cream. Credit: iStock
Ingredients :
– 6 chicory
– Gruyeres
– 6 slices of white ham
– 30 g of flour
– 500ml of milk
– 30 g of butter
– Salt and pepper
Preparation :
1. Melt the butter in a saucepan. Gradually add the flour and milk while stirring.
2. Once smooth and firm, season with salt and pepper.
3. In a saucepan, cook the escarole in boiling water for about 10 minutes.
4. Wrap a slice of ham around each endive and place them in a baking dish. 5. Cover the endives with the ham with the béchamel and sprinkle with the gruyere. Bake in the oven for 20 minutes at 180°C.
Spinach and feta cheese quiche
Spinach savory pie. Credit: Stocks
Ingredients :
– 1 puff pastry
– 10 g of butter
– 2 tablespoons of breadcrumbs
– 500 g of frozen chopped spinach
– 3 eggs
– 20 cl of liquid cream
– 1 teaspoon of nutmeg
– 200 g of feta, diced
– Salt and pepper
Preparation :
1. Preheat the oven to 220°C. In a pan, spread the puff pastry with a little butter. Make holes with a fork and sprinkle them with a little breadcrumbs. Book well.
2. Cook the spinach with a drizzle of oil. Season with pepper and salt. Then add some nutmeg.
3. Pour the spinach over the puff pastry and stir in the diced feta.
4. Bake for about 40 minutes.
Jerusalem artichoke soup
Jerusalem artichoke soup, winter vegetable. Credit: Stocks
Ingredients :
– 500 g of Jerusalem artichokes
– 1 red onion
– 3 potatoes
– 1 tablespoon of fresh cream
– 1 vegetable broth
Preparation :
1. In a Dutch oven, place the chopped red onion and olive oil. Then add the vegetable broth. Cook over low heat
2. While cooking, peel and cut the Jerusalem artichokes and potatoes into small pieces.
3. Then add Jerusalem artichokes and potatoes to the broth. Cook covered for 30 minutes.
4. Mix the preparation until you get a consistency to your liking.
Leek and bacon tart
Leek pie. Credit: Stocks
Ingredients :
– 2 large leeks
– 150 g of bacon
– 150 ml of liquid cream
– 3 eggs
– 1 shortcrust pastry
– Olive oil
– Salt and pepper
Preparation :
1. Cut the leeks into rings and rinse them with water. Sauté the leeks in a saucepan with a drizzle of olive oil for 20 minutes. Season with salt and pepper.
2. Grill the bacon in a pan and drain to remove the fat.
3. Beat the liquid cream and the eggs. Salt and pepper.
4. Place the shortcrust pastry in a cake tin and place the pieces of leek and the pieces of bacon on the bottom. Then pour the mixture on top. 5. Bake for 30 minutes at 180°C.
Honey Roasted Carrots
Baked Carrots. Credit: iStock
Ingredients :
– 1 bunch of carrots
– 2 spoons of honey
– 3 tablespoons of olive oil
– Thyme
– Salt and pepper
Preparation :
1. Preheat the oven to 220°C. Wash and dry the carrots cut into strips.
2. Arrange the carrot pieces on a baking sheet lined with parchment paper.
3. In a saucepan, heat the olive oil, thyme and honey for a few minutes. 3. Cover the carrot pieces with the mixture. Then roast in the oven for 30 minutes at 200°C.
Parsnip cream
Parsnip soup. Credit: Stocks
Ingredients :
– 500 g of parsnips
– 30 cl of liquid cream
– 1 onion
– 1 vegetable stock cube
– Laurel
– Salt and pepper
Preparation :
1. Wash the parsnips and cut off the ends. Then cut into small pieces. Peel the onion and cut it into wedges.
2. In a saucepan, place the onion, parsnip and bay leaf. Cover with water and add 1 bouillon cube. Bring to the boil.
3. Simmer covered for 30 minutes. Then mix the soup by adding the liquid cream. Season with salt and pepper.
Emmental au gratin fennel
Grated fennel. Credit: Stocks
Ingredients :
– Fennel
– 200 g of grated Emmental
– Mozzarella cheese
– 200 ml of liquid cream
– 4 tablespoons of breadcrumbs
– 2 knobs of butter
– Salt and pepper
Preparation :
1. Preheat the oven to 170°C.
2. Wash the fennel and cut off the green stems. Then cut the white part of the fennel into small cubes. Place on the bottom of a baking tray.
3. Pour the liquid cream over the fennel pieces. Then garnish with grated emmental and diced mozzarella. 4. Sprinkle with breadcrumbs and bake for 50 minutes.
Butternut stuffed with spinach and cheese
Butternut stuffed with spinach and cheese. Credit: Stocks
Ingredients :
– 180 g of fresh or canned spinach
– 1 tablespoon of flour
– 20cl of milk
– Grated count
– Salt and pepper
– County chips
– Grated Parmesan cheese
– 1 pumpkin
– 2 tablespoons of olive oil
– 1 clove of garlic
– 1 onion
Preparation :
1. Wash the butternut squash and cut it in half. Remove the seeds then arrange the two pieces in a baking dish. Pour boiling water then cover with aluminum foil. Cook for 45 minutes at 180°C.
2. While cooking, peel and finely chop the garlic and onion. Brown in a pan with a drizzle of extra virgin olive oil. Then add the spinach and cook until softened. Mix the flour and milk to thicken the sauce.
3. Add the grated county, pepper and salt. Let it be for now.
4. Remove the butternut squash from the oven and garnish with the preparation. Sprinkle with grated Parmesan and brown in the oven for 10 minutes at 180°C.
Chestnut soup
Cream of chestnuts and truffles. Credit: Stocks
Ingredients :
– 400 g of cooked chestnuts
– 1 onion
– 50cl of milk
– Butter
– 30 cl of fresh liquid cream
– Salt and pepper
Sweet Potato Gratin with Garlic and Ginger
Sweet potato gratin. Credit: iStock
Ingredients :
– 1 sweet potato
– 1 clove of garlic
– 20 cl of liquid cream
– 1 teaspoon of grated ginger
– Grated cheese
– Salt and pepper
Preparation :
1. Wash, peel and slice the sweet potato.
2. Cook the sweet potato in a pot of salted water for 20 minutes.
3. Preheat the oven to 180°C. Peel and mince the garlic clove. Mix the liquid cream, ginger, minced garlic, salt and pepper.
4. Once the sweet potato is cooked, arrange the sweet potato slices in a baking dish. Cover with the cream then sprinkle with the grated cheese. Bake for 15 minutes until golden brown.
