Easy Recipes For Fall Vegetables

When you think of fall vegetables that comes to mind? For many people, autumn is the best time of year to enjoy parsnips, turnips, greens and turnips. Have you ever tried to cook delicious vegetables in your own recipes? These particular plants are harvested in autumn and winter in all states and make the most wonderful warm, generous dishes that are perfect for meals when the weather is cooler. If you have never cooked rutabagas, turnips, parsnips vegetables or before that date are some tips to consider in a store and during preparation. To rutabagas and turnips, smooth, round vegetables are firm to touch. You have to peel the outer skin before cooking. The cabbage and mustard with a more pronounced flavor that parsnips or turnips. Most cooks find that its texture is best if cooked with very little water. Carrots Parsnips seem pale and should be scraped before cooking. Are you ready to cook some 'autumn vegetables delicious meal for the family? The following are some easy recipes to try. Enjoy! Violation Custard 6 medium turnips, peeled and sliced 1 (8 ounce) carton sour cream 1 tablespoon sugar teaspoon salt Paprika ฝ Place turnips in a large pot, cover with water and simmer. Cover, reduce heat and simmer 15 minutes or until tender. Drain and mash. Add remaining ingredients, mix well. Cook over medium heat until just heated. Ingredients for 6 people. Turnips boiled turnip, 1 large, peeled and cut into 1 inch cubes ฝ 1 teaspoon sugar 1 teaspoon granulated chicken stock pinch of pepper Combine all ingredients in a Dutch oven, add enough water to cover. Bring to a boil, reduce heat to medium high and cook 10 minutes. Cover, reduce heat and simmer 15 minutes. Makes 4 servings. Green mustard pork and potatoes salt ผฝ pounds 3 pounds of mustard 2 c cubed potatoes 1 C water rinse salt pork to one side. Mustard Remove stems and wash thoroughly. Tear into bite-size pieces. Place greens in a large Dutch oven. Add pork, cover and cook over high heat 10 minutes or until pork is tender. Fuga. Add potato cubes and 1 cup water and cook over medium heat 20 minutes or until potatoes are tender. Makes 8 servings.

How to Make Vegetable Dishes that are Tasty and Healthy using Asparagus, Peas or Corn

Almost all of us should eat more vegetables, according to our doctors. It is imperative that children eat more vegetables, from an early age. We know that our life, food choices along the stem of the way we eat, such as children. So, if vegetables are served to your family are a bit "old, add a new life with these recipes. If you have a garden, let your children help with the garden. Children are much more likely to eat foods that attached. Take them with you at the Farmer's Market or the production department of your local supermarket. And try these recipes to add vitality to plant vegetables served at home. Asparagus with lemon sauce 1 package (10-oz) asparagus frozen 1 egg 1 / 2 cup Splenda or sugar 1 / 2 teaspoon cornstarch 1 tablespoon butter 1 / 4 cup lemon juice 2 teaspoons grated lemon Cook the asparagus according to package directions, omitting the butter and salt. Drain well. Transfer to a serving platter and keep warm. In a bowl, mix eggs, Splenda or sugar and cornstarch, stirring to mix well. In a small saucepan over medium heat, melt margarine. Add egg mixture to butter and cook over medium heat until thickened. Add the lemon juice. Continue cooking until thickened and bubbly. Pour over asparagus, sprinkle with lemon zest on top. Serve immediately while warm. PARMESAN PEAS 2 packages (10-ounces each) frozen peas 1 tablespoon grated Parmesan cheese 1 tablespoon lemon juice 1 teaspoon reduced calorie margarine, melted 1 / 4 teaspoon Italian pepper 1 / 8 teaspoon lemon zest , optional microwave peas until tender. Mix the peas with the remaining ingredients and serve while still warm. 1 / 2 cup = 13 g carbohydrate, 5 g protein, LUZ tasty scalloped corn 1 / 2 cup green pepper 1 / 4 cup chopped onion 2 tablespoons extra virgin olive oil, 1 tablespoon flour 1 teaspoon salt 1 / 2 teaspoon paprika 1 / 4 teaspoon black mustard Dash pepper 1 cup nonfat dry milk 1 package (16 ounces) frozen corn, thawed 1 / 4 cup egg substitute (or 1 egg) 1 / 3 cup crushed cornflakes 2 tablespoons melted butter in a skillet, heat the olive oil. Add the green pepper and onion to hot oil and cook tender. In a small bowl, combine the flour, salt, pepper, mustard and pepper. Stir in milk until smooth. Add the flour to the peppers and onions. Bring to the boil and cook, stirring for 2 minutes or until thickened. Stir in corn and egg substitute. 1-Quart Spray a baking sheet with nonstick cooking spray for cooking. Pour the corn mixture into the baking dish. Combine cornflakes with melted butter and sprinkle over corn mixture. Bake, uncovered, at 350 degrees for 30 minutes or until center is partially September Let stand 10 minutes before serving. 6 people to 157 calories, 26 g carbohydrate, 7 grams of protein per serving. Enjoy!