All The Colors Of Autumn On Your Plate: Dishes From Seasonal Vegetables

It has been proven that the most appetizing is the serving of products of three different colors. And who, if not autumn, has the most diverse and vibrant palette of vegetables that can provide a delicious side dish, filling, salad, casserole and much more.

It has been proven that the most appetizing is the serving of products of three different colors. And who, if not autumn, has the most diverse and vibrant palette of vegetables that can provide a delicious side dish, filling, salad, casserole and much more.

Pumpkin is the first vegetable associated with autumn. He even has the right color - bright orange. It is nutritious, healthy and easy to prepare.

pumpkin in greek

 

0.5 kg of pumpkin, 30 g of tomato paste, 2 cloves of garlic, 60 ml of olive oil, 35 g of dried basil.

Peel the pumpkin from the skin and cut into large cubes, fry in olive oil for 5-10 minutes. Then salt, add basil, tomato paste and crushed garlic, mix, hold a little more on the fire. Then transfer to a baking dish, pour half a glass of water, cover with foil. Pumpkin is baked in Greek in a preheated oven for half an hour.

candied pumpkin

 

0.5 kg of pumpkin, 100 ml of water, 0.5 kg of sugar, 100 g of powdered sugar.

Clean the vegetable and cut into cubes. Pour the sugar with water and boil, then lower the fire and boil the syrup until it thickens. When this happens, pour in the pumpkin and, stirring, cook for 10 minutes. Then remove from the stove and leave alone for a day. After 24 hours, pass the mass through a colander. The syrup can be used for desserts or as a topping for pancakes, cupcakes, muffins.

Put each piece of pumpkin separately on a baking sheet or a tray covered with foil. Candied fruits should dry for two days, when they are ready, roll in powdered sugar. It is recommended to store in a glass jar.

Not everyone is familiar with a bright dark lilac vegetable - swede. Outwardly, it looks like a beet, but belongs to the Cabbage family. In the North of Russia, swede has been known for a long time, and its pronounced positive properties include the ability to reduce weight.

Rutabagas stuffed with mushrooms

 

1 large swede, 200 g of mushrooms, 50 ml of sour cream, 1 onion, 50 g of butter.

Wash the rutabagas and bake them whole in the oven for 45 minutes. Then remove, cool, cut off the top, take out the pulp with a spoon and chop it. Fry the mushrooms in a pan, salt, add salt and mix with the core of the vegetable. Stuff the swede with them, put in any baking dish, pour with melted butter and put in the oven for 30 minutes. Then take it out, put sour cream on top with a spoon, spread a little on the peel and return to the oven for 5-10 minutes.

rutabaga sauce

 

250 g swede, 20 g lemon zest, 35 g sugar, 1 egg, 60 g butter, 30 ml lemon juice.

Peel the vegetable, cut into pieces and cook for 40-45 minutes. Then drain the liquid, cool slightly, grind with a blender. Return half of the broth, add sugar, butter and put on low heat until the mass begins to thicken.

Remove from stove and let cool. Beat the egg white, add to the swede, add lemon juice and zest, mixing thoroughly.

Such a sauce will perfectly emphasize the taste of both fatty and dietary meat cooked in any way.

Parsnips are identical in appearance to carrots, only their color is white and the taste is sweetish-spicy. By the way, this vegetable has an antiviral effect.

Parsnip puree with cream

 

0.5 kg of parsnips, 200 ml of cream, salt, nutmeg.

Peel the vegetable, remove the core, cut into thin semi-circles and cook for 15-20 minutes. Then cool a little, grind with a blender and beat well. Add cream, seasonings, mix thoroughly.

Barley porridge with parsnips

100 g barley, 3-4 parsnip roots, 1 carrot, 60 ml vegetable oil, 10 g paprika.

Pour the porridge with water, salt a little and cook for half an hour. Pour the oil into a deep frying pan, peel the vegetables. Remove hard core from parsnips and cut into pieces. Grate carrots. Put them in a preheated pan, fry for 15-20 minutes, in the process add a little salt and paprika.

While the porridge is still on fire, mix it with vegetables, cover, hold for 2-3 minutes, put out the fire and leave to steam for a quarter of an hour.

Another beet-like vegetable is the turnip. This is a native Russian product, but now it is rarely used in food, although it is rich in minerals, essential oils and vitamins.

Steamed turnip

 

Preparing a traditional dish is really very simple and it is not necessary to have clay vessels for baking, a familiar sleeve will do.

It will take 1 kg of turnip, 10 g of salt, 100 ml of boiled water.

Wash turnips, peel, cut into thin slices, place in a sleeve, pour in water, add salt. Then put on a baking sheet. To allow excess steam to escape freely, make a small hole in the upper part of the sleeve.

Place the vegetable in the oven for 50-55 minutes. You can fill the finished turnip depending on your own preferences: honey, butter, sour cream, horseradish, spicy mustard or onion sauce.

Turnip boiled with cheese

1 large turnip, 200 g of processed cheese, 1 carrot, 1 onion, 1-1.5 liters of water, salt.

Add salt to water and boil. Wash and clean vegetables. Grate the carrots, chop the onion, cut the core from the turnip and pass through a meat grinder, squeeze out the juice. Salt the resulting mass, mix with grated cheese, carrots and onions. Then stuff the turnip with it, place it in a saucepan, pour boiling water over it so that the water covers the vegetable a little and cook for 15 minutes. Let it brew for a quarter of an hour and return to the fire again, bring to a boil and finally remove from the stove, remove the turnip, place on a plate, decorate with herbs, you can pour 1-2 tablespoons of sour cream.

Sweet braised turnip

 

2-3 turnips, 100-120 g butter, 100 g walnuts, 80 ml honey.

Roast the nuts in the oven for 15-20 minutes. Peel the turnips, cut into large pieces, put in a pan with melted butter and simmer under a closed lid, pour in honey after 10 minutes, mix and continue cooking until the vegetable is soft, add butter if necessary. Sprinkle with walnuts before serving.