Okay, maybe its exterior really isn’t the prettiest, but its interior is that much more delicious: an earthy, nutty flavor and a powerful aroma. So much so that many consider it a favorite winter vegetable. How could it be otherwise, when it is so versatile: it can be simmered, turned into (cream soup) or a delicious puree, it can also be cooked, whole or sliced, fried like fries, it can be eaten raw, one, two, three and crispy, juicy the salad is on the table.
Cream soup
For 4 people
- 100 g of bacon
- teaspoon of butter
- olive oil
- large onions
- bay leaves
- green tuberous thyme
- 100ml whipped cream
Heat a little olive oil in the prawns and fry the bacon pieces to make them crispy. Transfer to a plate. Put the butter in the same shrimp, add the chopped onion, the bay leaf and a pinch of thyme, cook to soften the onion. Meanwhile, clean and peel the green vegetables, cut them into pieces and add them to the prawns. Cook for two minutes, then pour in 800ml of water or stock base and simmer for 10 minutes to soften the greens. Stir in the cream, bring to a boil, remove the bay leaf and mix with a mixer until smooth.
Gratinated vegetables
For 4 people
- 420ml whipped cream
- 350ml milk
- 2 cloves garlic
- spoonful of chopped rosemary
- spoon of mustard
- 500 g of green vegetables
- 500g potatoes
Pour the milk and cream into the prawns, add the rosemary and minced garlic and bring to a boil. Let’s put it off until later. Meanwhile, peel the potatoes and greens and cut them into thin slices; should be the same thickness. Pour a little liquid into the pan, add a layer of celery, salt and pepper, add a little liquid, add a layer of potatoes, season and continue in layers, ending with the potatoes. Pour in the remaining liquid and bake for an hour and a quarter to tenderize the vegetables (check this with a knife) and cook until golden brown. Let stand in the oven for five minutes before serving.
fries
For 4 people
- 4 medium parsnips
- small tuberous green
- medium sized sweet potatoes
- 4 egg whites
- 200g flour
- 2 tablespoons chopped chives
- a little parsley
- 1 teaspoon of mustard
- salt pepper
- 1/4 teaspoon baking powder 4 eggs
Peel and grate the vegetables and squeeze them well to squeeze out the excess liquid. Then mix with the flour, chopped parsley and chives, whipped egg whites and salt to combine everything. Form eight halves. In a large skillet, heat some olive oil and sauté them for 2-3 minutes on each side, until golden and crispy. We do not overload the pans. Heat the water in a saucepan and poach the eggs for about three minutes, the yolk should remain liquid. Remove with a whisk and drain on a paper towel. Serve with donuts.
quick salad
For 4 people
- 500g tuberous celery
- a small pickle
- 2 lemons
- 6 tablespoons light mayonnaise
- spoon of mustard
- a pinch of sugar
- salt pepper
Peel a squash, grate it and cut it into thin slices. Put it in a bowl, pour a deciliter of cold water and the juice of a lemon, so that it does not darken. Mix well. In a bowl, mix the filling: mayonnaise, mustard, juice of half a lemon, sugar, salt and pepper. Cut the cucumbers into small sticks, drain the greens, add the cucumbers and garnish, stir and let stand for about half an hour before serving. If you want a little color in the salad, you can add carrot slices and dill.
Salmon with mashed potatoes
For 2 people
- 250 g of green vegetables
- 250g potatoes
- handful of green beans (frozen)
- 3 tablespoons of breadcrumbs
- juice
- half an orange
- 2 teaspoons of mustard
- 2 salmon fillets
- 25g soft cream cheese
Peel the green vegetables and potatoes, cut them into pieces and cook for about 20 minutes or until the vegetables are tender. Cook even tighter beans in the same pan for about 15 minutes. Preheat the oven to 220 degrees. In a bowl, combine the breadcrumbs, a tablespoon of orange juice and a tablespoon and a half of mustard. Line a baking sheet with parchment paper, place the fish on it, drizzle with the remaining orange juice and coat with the mixture. Bake for 15 to 20 minutes, depending on the thickness of the fish. Drain the vegetables, add the rest of the mustard and cream and mash them. Serve with fish and beans.
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Cover photo: Lilechka75 / Getty Images