Recipes | Latest Recipes from Veggies
Sweet potatoes are undeniably healthy being packed full of micronutrients, betacarotene and fibre. They're guaranteed nutritional powerhouses, even when you make one of my favourite holiday treats from south of the border, covered with a thick layer of marshmallows. I'm convinced this classic was created by parents whose kids weren't the least bit interested in how healthy sweet potatoes are, until they showed up at the table covered in marshmallows.
There are a lot of reasons to eat asparagus. It's green, it's healthy, it's tasty and delicious. And perhaps the best reason to eat these tender, slender stalks is because they're traditionally served with Hollandaise sauce. Here's everything you need to simply steam asparagus and extravagantly transform butter into the richest, silkiest, smoothest sauce known to man.
Steaming asparagus and other green vegetables is always a better option to boiling. Boiling takes away texture and leaches away flavour, colour, and nutrients.
In India, aloo gobi means “potato cauliflower”: it’s one of their most common vegetable dishes. It’s one of my family’s favourites too, partly because it’s so easy to make, but mostly because it’s full of so much addictive bright flavour. It’s normally made with plain white potatoes and cauliflower, but, for even more colour, flavour and nutrition, this version uses sweet potatoes instead.
Ratatouille is one of the world’s great vegetable dishes. It’s a brightly flavoured rustic dish of stewed vegetables that traces its roots to the sunny south of France. It’s simple to make and simple to vary and usually includes tomatoes, onions, garlic, peppers, eggplant and zucchini slowly cooked together with olive oil.
Green beans are one of my favourite vegetables, especially when they’re sprinkled with crunchy toasted nuts and dressed with brown butter. Browning butter is one of the all-time great flavour secrets; it’s an easy way to unlock lots of hidden flavour and dress up your plate. Of course, for a healthier twist, you can simply use flavourful olive oil.
This is my favourite way to serve broccoli, it’s super speedy and it tastes great. As it steams the broccoli is scented with garlic - but not overwhelmed by it. It’s a great way to turn a head of broccoli into an aromatic side dish on the table in under ten minutes!