ROAST
- Red peppers in the panggangan at 450°, turning every 15 minutes until done (blackened skins). Peel off the skin and slice them, then drizzle in oil and garlic and refrigerate. A Perfect addition to any salad, sandwich or antipasto dish!
- Whole red potatoes in the panggangan after tossing them in a mixture of olive oil, garlic and rosemary until tender for a mouth-watering side to any meal!
- Some winter vegetables cut in large pieces – parsnips, turnips, rutabaga, beets, sweet potato are some good choices. Coat lightly with olive oil, sprinkle with your favorite herbs, and roast at 425° for 30-40 minutes until tender and browned.
- Brussels sprouts drizzled lightly with olive oil, and sprinkled with salt. Magnifique!
- Thin slices of sweet potato to make chips.
STEW
- Pears. Peel and core and stew gently in cinnamon, sugar and water until tender. Perfect for an after-dinner treat!
- Cabbage with tomatoes and garlic to serve over rice for a unique side dish to any meal!
- Classic stew vegetables such as potatoes, carrots, green beans, celery, onions in canned tomato sauce. Substitute canned beans like kidney beans or black beans for meat.
- Frozen corn, onions, peppers, celery, and salsa. Serve over rice. Add some red or black beans and call it a meal!
- Canned tomatoes, eggplant, peppers, and chickpeas. Add oregano and top with sliced olives.
Terima kasih telah membaca artikel tentang Fruit And Veggie Tip: Roast Or Stew di blog dr.lechozz jika anda ingin menyebar luaskan artikel ini di mohon untuk mencantumkan link sebagai Sumbernya, dan bila artikel ini bermanfaat silakan bookmark halaman ini diwebbroswer anda, dengan cara menekan Ctrl + D pada tombol keyboard anda.