Fortunately, the fall season brings not only wet and cold bad weather, but also a lot of delicious, slimming vegetables from the region.
Our favorite recipes for cauliflower, brussels sprouts and more. Many of these vegetables have a very dusty image. It can be used to conjure up delicious dishes that will keep you slim over the winter. How about a warm red cabbage salad or Brussels sprouts soup?
Here are our recipe ideas for slender autumn dishes:
Cauliflower tastes even the little ones. Cauliflower is pure, just steamed, sprinkled with breadcrumbs roasted in butter and fresh parsley. If you add 2 tablespoons of vinegar or lemon juice to the boiling water while steaming, the cauliflower also stays nice and white. To keep the vitamins, if you do not use steam for your pot, you should fill about 2 cm of water in a large pot and cook the whole cauliflower with the stalk down.
- Recipe for vegetarian cauliflower gratin
Red cabbage, also known as red cabbage or red cabbage, is stewed with a delicious vegetable garnish with every meat dish. From red cabbage you can also conjure up many other dishes, such as raw salads. The boiled red cabbage has its beautiful bright color, with the addition of vinegar, lemon juice or chopped, sour apples.
- Recipe for red cabbage salad with pomegranate
Has season from September to February and was already eaten by the ancient Egyptians. In addition to potassium and iron, brussels sprouts are a real small vitamin C bomb: it contains around 115 mg of vitamin C per 100 grams. This even surpasses the daily requirement for vitamin C in adults.
- Recipe for Brussels sprouts soup
- Recipes for Brussels sprouts
- Recipe for Brussels sprouts gratin
The rule is: experiment as much as possible and vary yourself. Each type of vegetable provides other vitamins and phytochemicals. So that your body benefits from all, you should try all the vegetables. Ideally you fall back on the varieties from organic farming, because they are less burdened with pesticides and nitrates.