Keep it Simple! Elegant Ways to Serve Vegetables
The delicate flavor of some vegetables deserves to be showcased with very simple, elegant preparation. Here we present a few delicious ways to serve some of them:
Steamed Asparagus: Chop off the tough white part of the stalk and gently peel the rest of the stalk. Steam until just done — it becomes a bright green when done. Drizzle with a simple dressing made from melted ghee, lemon juice, salt and freshly-ground black pepper.
Grilled Fennel bulbs: These taste delicious grilled. Cut each bulb in half, steam until partially cooked and finish them on the grill. Sprinkle a little Organic Pitta Churna on the grilled bulbs and toss lightly. Serve warm.
Stir-fried Zucchini: Peel and grate. Heat ghee in a pan, toss in a few cumin seeds, and when the aroma is released, add the zucchini and sauté on medium-high heat for about 5 minutes. Season, sprinkle a little lemon juice and toss lightly. Garnish with finely-chopped cilantro.
Sautéed Lettuce: Yes, lettuce tastes wonderful lightly cooked! Shred the lettuce finely. Heat butter or ghee in a pan. When hot, add the lettuce and toss. Cover and cook for 5 minutes. Season with salt and freshly-ground black pepper, add a little lemon juice if desired and toss well. Garnish with minced parsley.
Braised Sweet Corn: Scrape the corn off the cob with a sharp knife. Heat some ghee in a pan and add a pinch of asafetida. When the aroma is released, add some brown mustard seeds. When they start popping, add the sweet corn. Add 3-4 tablespoons of water and cook, covered, for 5 minutes. Season and garnish with chopped cilantro and fresh grated coconut.
Baked Celeriac: Peel and cut into slices. Brush with a little ghee and bake until tender, turning over once. Season to taste.
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