#vegetable

juicing

violet carrots

Stove-Top Roasted Red Potatoes

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

• 6 large red potatoes
  
• 3 tablespoons butter
  
• 2 teaspoons salt
  
• 1 teaspoon pepper
  
• 3⁄4 teaspoon dried parsley
  
• 1⁄2 teaspoon dried basil
  
• 1⁄2 teaspoon garlic powder
  
• 1⁄2 teaspoon onion powder
  

Instructions

1. Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 10 minutes.
   
2. Remove from microwave and allow to cool for a few minutes.
   
3. Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
   

Balsamic Garlic-Roasted Broccoli

Prep Time: 5 mins

Cook Time: 9 mins

Ingredients

• 1⁄4 cup olive oil
  
• 3 garlic cloves, minced
  
• 1 1⁄2 lbs broccoli florets
  
• 1⁄2 teaspoon salt
  
• 1⁄2 teaspoon pepper
  
• 1 tablespoon balsamic vinegar
  

Instructions

1. In a small bowl, combine oil and garlic.
   
2. Spread broccoli florets onto baking sheet.
   
3. Pour garlic oil, salt and pepper over broccoli and toss to coat.
   
4. Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
   
5. Drizzle with balsamic vinegar before serving
   

Spent #sundayfunday with @julez_ofthefields @glamorousninja @tjody planting these babies (& flowers in the front but it got dark before I could take a photo). #gardening #myserenity #spring #vegetable #garden #love

Squash goblin
-The Vegetable Guild-
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Daily Character
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#squash #goblin #vegetable #guild #rough #character #characterdesign #sketch #dailydrawing #dailycharacter #draw #drawing #love #instadaily #picoftheday #art #artwork #photoshop #wacom #biboun
https://www.instagram.com/p/CLWOrbSDG4O/?igshid=1104wk4dgusfu

hell steamed vegetables

Kannawa Onsen, Beppu, Oita, March 2022

Cabbage on Black Background by Susanna Blaxill

Recipes― Garlic Mashed Potatoes 

These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavour, try roasting the cloves before mixing them in with the potatoes.


Ingredients —

• 3 lbs. Idaho potatoes, peeled
• 6 cloves of garlic, peeled
• ¾ cup hot milk
• 6 tbsps. butter, softened, or 2 tbsps. olive oil
• Salt and freshy ground black pepper


Directions —

• Cut the potatoes into uniform 2-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, and lower heat to medium. Allow to cook for 20 minutes, until the potatoes are tender.

• Drain the potatoes and garlic and then mash them together to a smooth consistency. Stir in the hot milk and season to taste with salt and pepper. Add the butter, or olive oil, and mix well. Serve hot.

• Gather 6 - 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tbsps. of olive oil. Place the bundles seam-side down in the baking dish, arranged side-by-side, with the tips facing the same way.

• In a small saucepan, heat the truffle butter and 1½ tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot.

Recipes―Asparagus and Prosciutto Bundles


Ingredients —

• Salt
• 2 lbs. medium-size asparagus, bottom thirds discarded
• 6 slices of Italian prosciutto
• Olive oil
• 2 tbsp. white truffle butter
• Fleur de Sel and freshly ground black pepper
• 2 oz. grated Gruyère cheese


Directions —

• Preheat the oven to 400°F.

• Fill a large pot with water, add 1 tbsp. salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green colour. Allow to chill for 2 - 3 minutes. Drain and pat the asparagus dry.

• Gather 6 - 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tbsps. of olive oil. Place the bundles seam-side down in the baking dish, arranged side-by-side, with the tips facing the same way.

• In a small saucepan, heat the truffle butter and 1½ tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot.

Gluten-free Vegan Millet Stuffing

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Roast chicken and green beans, decorated with flowers and herbs
ByNadineGreeff

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