How To make German Vegetable Medley
4 tb Margarine
1/2 lb Asaparagus, cut to 1" pieces
1 1/2 c Peas
1 c Sliced carrots
1 sm Cauliflower head, cut into
--florets 2 ea Kohlrabi, peeled & sliced
Salt & pepper Cold water 1 1/2 ts Cornstarch
1 tb Chopped parsley
In a large pot, heat margarine & saute the asparagus, peas, carrots, cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated. Add a little water, salt & pepper. Simmer till the vegetables are tender but still chewy. In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring till sauce has thickened. Serve with parsley. Vera Gewanter, "A Passion for Vegetables"
How To make German Vegetable Medley's Videos
Ich schneide nur Gemüse! Ein einfaches Rezept für einen leckeren Gemüseauflauf! Schnelle Rezepte
Alles ist sehr einfach und sehr lecker! Ich habe noch nie so einen leckeren Auflauf gegessen! Gemüse schneiden und ab in den Ofen! Köstliches und gesundes Abendessen auf Ihrem Tisch! Einfaches und leckeres Rezept! Blumenkohl und Brokkoli haben noch nie so gut geschmeckt! Sie werden diesen Auflauf auf jeden Fall lieben Blumenkohl und Brokkoli hacken! Zarter und duftender Gemüseauflauf! ! Kochen Sie dieses Gemüse im Ofen und Sie werden Ihre Lieben begeistern! Einfaches und leckeres Rezept! Ich schneide nur Gemüse! Einfache Rezepte
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REZEPT UND ZUTATEN:
2 große Kartoffeln.
1 Karotte.
1 kleiner Blumenkohl.
1 kleiner Brokkoli
Salz 1 Esslöffel.
Kochen.
2-3 weitere Minuten kochen.
Kartoffeln abkühlen.
Lauch.
Olivenöl.
5-7 Minuten braten.
1 Paprika.
Olivenöl.
3 Eier.
Olivenöl 5 Esslöffel.
Milch 400 ml. / 1 1/2 Tassen.
Milch in 2 Teile teilen.
Mehl 130 gr. / 1 Tasse.
Salz 1 Esslöffel.
Schwarzer Pfeffer.
Der zweite Teil der Milch.
Französische Gewürze.
Käse 150 gr. / 1 1/2 Tassen.
Im Ofen bei 180°C (350°F) 50 Minuten backen.
Griechischer Joghurt 2 Esslöffel.
Mayonnaise 2 Esslöffel.
Knoblauch.
Gurken.
Reiben oder fein hacken.
Dill. Guten Appetit!
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Grilled Veggies Mediterranean Style - Side Dish Recipe
Mediterranean grilled vegetables –Classic grilled side!
Today it comes to a classic when it comes to side dishes from the grill: The Mediterranean grilled vegetables fits almost all grilled dishes .. whether meat, fish, whatever! The mix of peppers, onions, tomatoes, zucchini and eggplant, seasoned with a delicious seasoning with thyme and basil ... just totally rocks! This should be on every cookout!
Here the ingredients:
3-4 spring onions
2 peppers
1 zucchini
1 Eggplant
2 red onions
5 tomatoes
Olive oil
Don Marcos Tuscany spice mixture
TIP: Use McCormick seasoning for the Don Marco’ if you live in the U.S.!* (
Cut the vegetables into small pieces and place in a medium sized bowl. Place the tomatoes aside. Add a few tablespoons of olive oil to the Tuscany seasoning s; there should be enough oil so that it is more like a basting sauce. Coat the raw vegetables with the olive oil seasoning mixture; be sure to coat all the vegetables completely. Add the tomatoes a few minutes before the mixture is done as they cook very fast! Using a grilling basket cook over direct heat, covered until desired doneness is reached. Enjoy!
Useful Stuff *:
McCormick Tuscan Seasoning*:
Stainless Steel Veggie Grilling Pan*:
Microplane Grater*:
Stainless Steel Bowl*:
Stainless Steel Oven Pan*:
Heat Resistant Cotton Handgloves*:
Maverick ET 733 Thermometer*:
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Music courtesy of Audio Network
Learn How To Make A Summer Vegetable Medley
Chef Thomas Williams of The Common Man in Lincoln shows how to make this vegetable medley with veggie raviolis.
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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30 Minute Broccoli Cheddar Soup (Better than Panera!)
???? Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ????????
✅ Full Recipe + Macros Here:
???? Equipment ????
► Dutch Oven:
► Vegetable Stock:
► Mixing Bowls:
► Serving Bowls:
► Cutting Board:
► Kitchen knives:
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Ingredients
4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.
Music
Spiral by KV
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Today We're Making The Perfect Crispy Roasted Potatoes
The Perfect Crispy Roasted Potatoes ???????? Ramadan Series: Episode 6:)
Recipe:
*I’m using a whole bag of potatoes, if you’re using less - lower the amount of each seasoning & adjust as you’d like)
- 1 bag Baby potatoes
- 1 cup olive oil
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp onion powder
- fresh or dried parsley (amount is up to you)
- 1 tbsp oregano
- minced garlic (amount is up to you)
- dash of cayenne
- extra garlic powder (optional)
- Cut& wash your potatoes & add to a pot of water, add a hefty pinch of salt (optional), and boil until fork tender
- Once your potatoes are ready, toss together with your oil & seasonings and add them to a prepared baking sheet & top with kosher salt
- Bake at 400°f for 30 min, take out of the oven, toss , then put them back in for another 30 min
Top with parsley and more kosher salt if you’d like :)
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