If you had to choose only one book from the mountain of easy recipe books that abound in bookstores, it would be this one! Because Legumaniac (Editions La Martinière, 2022) looks like a vegetable encyclopedia. Sylvia Gabet, “popess of easy and fun cooking”, presents 33 families of vegetables, 203 varieties, then declined in 230 recipes which can be prepared in less than twenty minutes (promise, sworn, we tested!). Vegetables are categorized by season – and so much the better, because we all still need education on this subject. We also like the little practical sheet that details “how to choose them? », « how to keep them? , as well as the energy value of each. To start, we start with the carrot, winter vegetable par excellence, easy to combine (and peel).
Plate of roasted vegetables for detox salads
Preparation: 15 minutes
Cooking: 40 minutes
For 4 people
Ingredients :
- 8 carrots of different colors
- 8 Brussels sprouts
- ¼ ball celery
- 3 tbsp. at s. olive or grapeseed oil
- 1 onion or 1 barrel of leek or a few garlics in shirt
- 1 C. c. fennel seeds (or coriander seeds or ground cinnamon or turmeric)
- 2 tbsp. at s. honey
- salt and pepper
To accompany, a third of the volume of the dish, cereal or starch: 175 g of pearl spelled or pearl barley or white or red beans, or chickpeas…
To accompany, a third of the volume of the dish, raw vegetable: avocado, endive, grated carrot, red or white cabbage in strips…
For the topping: zest of ½ orange, roasted hazelnuts or pine nuts or seeds or nuts (cashew, etc.), sprouted seeds or chopped grass, broken chestnuts, etc.
For the sauce: classic vinaigrette with olive oil or lemon yoghurt with parsley.
Unroll a sheet of parchment paper on the baking sheet. Wash and prepare the vegetables to cook. Cut the carrots in 2 lengthwise, the cabbage in 2, and the celery in cubes, and place them in a salad bowl.
Drizzle with oil, fennel seeds, salt, pepper, mix and place everything on parchment paper. Bake in a preheated oven at 180°C for 30 to 40 minutes.
Cook the cereal or starch of your choice. Prepare the raw vegetables and arrange them on 1/3 of the plate.
Prepare the sauce of your choice. Place the roasted vegetables on the second third of the plate, and the cereal on the rest. Scatter the topping and the sauce.
Variation: Replace the trio “carrot, Brussels sprouts, celery” by “carrot, Jerusalem artichoke, pumpkin”, or “carrot, turnip, green cabbage”, or “carrot, cauliflower, parsnip”, “carrot, kale, Sweet potatoes “.
You have 39.35% of this article left to read. The following is for subscribers only.