Cool autumn evenings are a great time to treat yourself to warm vegetable dishes. Especially if they are made with seasonal ingredients such as parsnips, rutabagas or eggplants.
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Parsnips are used in cooking as a stand-alone ingredient or condiment. The vegetable has a spicy aroma and a sweet taste. Medium-sized tubers, ivory in color and firm to the touch, without damage or blemishes, are best suited for cooking.
Rutabaga is another late fall vegetable. This tuber has a sweet and spicy flavor. The main condition when choosing kohlrabi is a tuber that is firm to the touch, uniform in color and round in shape, with smooth skin, without spots or deep cracks.
Photo: istockphoto.com/billnoll
Eggplant is a more popular vegetable than rutabaga and parsnips. Most often it is baked or fried. Eggplant has a delicate herbaceous flavor. The fresh product is elastic, its surface is uniform in color, without spots or damage, and the stem is green and smooth.
Casserole of parsnips and potatoes with cheese in creamy sauce
Ingredients:
potatoes – 800 g; parsnips – 800 g; butter – 85 g; wheat flour – 85 g; milk – 600 ml; l.; honey – 2 tablespoons. l.; lemon – 1/2 piece; breaded panko or white breadcrumbs – 60g parmesan (or a vegetarian alternative) – 25g.
Photo: istockphoto.com/Lilechka75
Cooking method:
1. Wash, peel and cut the potatoes and parsnips into 1-inch cubes.
2. Grate the parmesan on a fine grater.
3. Pour water into a large saucepan, add salt, put on fire and bring to a boil. Add the potatoes and parsnips, return to the boil and cook over high heat for five minutes. Carefully drain the water and transfer the vegetables to a baking dish.
4. Melt the butter in a large saucepan over medium heat, then add the flour and cook for two minutes. Gradually add the milk, stirring with a whisk to create a smooth, lump-free sauce. Cook for about five minutes, stirring constantly, until the sauce thickens.
5. Add the mustard, honey, lemon zest and juice, and seasonings. Drizzle the mixture evenly over the potatoes and parsnips. Mix the breading and cheese until you obtain a homogeneous mass and sprinkle them over the vegetables.
6. Bake at 160°C for 30-40 minutes until the top is crispy and golden and the sauce is hot.
Also read:
The nutritionist named 5 tasty and healthy tubers that you should try this winter
Autumn Casserole with Beef and Kohlrabi
Ingredients:
vegetable oil – 2 tablespoons. l.; onions – 2 pieces; celery stalk – 1/2 pieces; beef – 500 g; red wine (optional) – 300 g; ; thyme – 3 sprigs; bay leaf – 1 piece; green vegetables (for serving) – optional; ground black pepper – to taste;
Photo: istockphoto.com/Tatiana Volgutova
Cooking method:
1. Peel and finely chop the onion and celery. Wash, peel and cut the potatoes into small cubes.
2. Cut the beef and pork into large cubes.
3. Heat the oil in a heatproof saucepan over medium heat. Sauté onion and celery for a few minutes until golden brown. Add the meat and fry for three or four minutes.
4. Pour in the wine, if using, let it evaporate halfway. Add the broth, pork, potatoes, thyme and bay leaf. Season and bring to a boil.
5. Reduce heat, cover and simmer for one hour. If you want to reduce the liquid a little, remove the lid, increase the heat and cook for another 10-15 minutes or until the sauce thickens.
6. Season with salt and pepper to taste, remove the thyme sprigs and bay leaf. Serve with green vegetables.
Eggplant cannelloni with tomato sauce
Ingredients:
eggplants – 1 large or 2 medium olive oil – 1 tablespoon. l. + a little more for frying; garlic – 3 cloves; chopped tomatoes (in jars) – 800 g; dried oregano – 1/2 teaspoon; 4 teaspoons; basil – 1 bunch; water – 100 ml; mozzarella – 125 g (1 ball) l; salt – to taste; ground black pepper – to taste.
Photo: istockphoto.com/Kondor83
For the parmesan crumble:
olive oil – 2 tablespoons. l; breadcrumbs – 50 g; parmesan (or vegetarian alternative) – 25 g; lemon – 1 piece;
Also read:
What is healthy to cook with sweet potatoes and sweet potatoes? Recipes for autumn dishes from a nutritionist.
Cooking method:
1. Peel the garlic and cut it into small slices. Trim the tails of the eggplants, cut the fruits into longitudinal slices 5 mm thick. Brush both sides of each slice with oil. Season.
2. Heat a frying pan over high heat and grill the eggplants for 4 to 6 minutes on each side until char lines appear and the slices are cooked through (they no longer look spongy and are slightly translucent). You need to fry in small batches. Transfer the finished slices to a plate and set aside.
3. Meanwhile, heat 1 tbsp. l. Oil in a frying pan and sauté garlic for 1-2 minutes until fragrant. Add the tomatoes, water, oregano and seasonings. Simmer, uncovered, for 15 to 20 minutes or until thickened and a sauce forms. Season well and add a pinch of sugar or vinegar if necessary to balance the flavor of the tomatoes. Finely chop half the basil and add it to the sauce. Remove from heat.
4. Drain the mozzarella and then cut it into rough rectangles or wedges. You will need the same amount of mozzarella pieces as eggplant slices.
5. Assemble the rolls. Place a piece of mozzarella on one end of an eggplant slice and spread 1 tsp. pesto, top with basil leaves and season. Roll the eggplant into a thick sausage so that the filling stays inside. Repeat with remaining eggplant slices, mozzarella, pesto, and basil.
Photo: istockphoto.com/MychkoAlezander
6. Preheat the oven to 200°C. Pour the tomato sauce into a baking dish large enough to hold all the eggplant rolls. Place the buns seam side down so they are half covered with the sauce. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling.
7. Meanwhile, prepare the crumbled parmesan. Finely grate the parmesan. Remove the zest from the lemon.
8. Heat the oil in a frying pan over medium heat and fry the breadcrumbs for five minutes until golden and crispy. Place in a bowl, mix with the remaining ingredients and season.
9. Serve the finished rolls with breadcrumbs and Parmesan as a garnish. This addition will prevent the dish from becoming soggy in the sauce.
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