Favourite Vegetable? What do you do with it?

thinkthinfox
thinkthinfox Posts: 9
edited November 13 in Food and Nutrition
My fave fave vegetable has to be butternut squash, low calorie...not too sweet and i love roast it or mash it or soup it...my favourite bsquash meal is to half it, roast it and put lentil sau e on top with a blob of yoghurt. Mmmm..

whats your fave veg and recipe?
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Replies

  • RachelYun27
    RachelYun27 Posts: 89 Member
    I also love butternut squash. I cook it in the pressure cooker and pour chicken broth over it. It's so good!
  • FatFreeFrolicking
    FatFreeFrolicking Posts: 4,252 Member
    edited February 2015
    Asparagus. Roast in oven and drizzle with EVOO and garlic.

    Green beans… Steam or roast in oven, drizzle with EVOO and garlic or EVOO and parmesan.

    I also like roasted broccoli and lemon juice poured over.
  • PeachyCarol
    PeachyCarol Posts: 8,029 Member
    Brussels sprouts. I like them halved, tossed with olive oil and salt and pepper and roasted then spritzed with lemon.

    Cauliflower.... tossed with olive oil and smoked paprika and roasted.

    Red peppers... tossed with olive oil and roasted.

    Kale, sauteed/pan braised with LOTS of garlic and olive oil and vegetable broth then finished with lemon juice poured over.
  • Liftng4Lis
    Liftng4Lis Posts: 15,151 Member
    Artichokes, steamed-little mayo for dipping.
    Asparagus, light olive oil S+P, grill.
    kabocha squash, toss olive oil, season with pumpkin pie spice, bake.
  • bodyzen
    bodyzen Posts: 122 Member
    Kale! I make kale chips in the oven or dehydrator with a little nutritional yeast & sea salt! :)
  • Asher_Ethan
    Asher_Ethan Posts: 2,430 Member
    zucchini! I love to marinate my zucchini in homemade Italian dressing for 2 hours then grill it.... It's delicious and easy.
  • lisele03
    lisele03 Posts: 133 Member
    mamapeach910 wrote: »
    Brussels sprouts. I like them halved, tossed with olive oil and salt and pepper and roasted then spritzed with lemon.

    This, this, this.... EXactly!! Guess what I'm having for dinner tonight? THIS!
  • Francl27
    Francl27 Posts: 26,371 Member
    Cauliflower. Roasted, mashed with cream cheese or laughing cow cheese, in soups, in 'fried' rice...
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    Tomatoes, in any form. I eat them like apples for snacks, caprese and all kinds of other salads, ratatouille, tomato juice (with or without vodka), marinara.. basically I eat them every day all the time in any shape or form.

    And then there is potatoes.. but who doesn't love those?
  • hesn92
    hesn92 Posts: 5,966 Member
    Broccoli, I'm boring. I usually steam it with seasoning salt. Mostly because I'm lazy to try other things. I put other veges in my meals (peas, carrots, green beans, mostly) I will have to try butternut squash. Not sure that I've ever had it.
  • yesimpson
    yesimpson Posts: 1,372 Member
    I was going to say butternut squash!

    I like carrots roasted with balsamic vinegar, red peppers sliced and eaten raw with hummus, or brussel sprouts pan-fried with pancetta and red onion.
  • astrose00
    astrose00 Posts: 754 Member
    Brussel Sprouts, cauliflower, Kale

    All pretty much sauteed in EVOO with garlic and spices. I usually add crushed red pepper to everything!!! I like my veggies crunchy and bright!
  • torizia
    torizia Posts: 140 Member
    I've only had butternut squash in soups but it sounds lovely roasted. How long do you cook it for, and do you literally have it on it's own as a meal (i.e. with chicken broth/lentil sauce poured over it?) And what is lentil sauce?? Thanks :)
  • RodaRose
    RodaRose Posts: 9,562 Member
    I love butternut squash. I bake it whole . . . sort of like a baked potato: wash it, make three or four cuts in it, and put it in a pan. I bake it at 375 degrees for about 60-90 mins, depending of the size and how well done I want it. It is done when it is starting to change its color/get darker.
    After it cools a little, I cut it, scoop out the insides, and serve it with butter and salt.

    Here is a site with slightly different instructions:
    http://whatscookingamerica.net/Vegetables/BakedButternut.htm
  • bonnbunx36
    bonnbunx36 Posts: 28
    My favorite are green beans and I just like them with salt and pepper, maybe hot sauce if im feeling it.
  • sardelsa
    sardelsa Posts: 9,812 Member
    Rapini (broccoli rabe) sauteed with garlic. I could eat it everyday
  • healthygreek
    healthygreek Posts: 2,137 Member
    I love all veggies except okra but I adore eggplant roasted with garlic and olive oil, salt/pepper.
  • TheSurge0n
    TheSurge0n Posts: 113 Member
    Almost every food in China is delicious can't choose at the moment.
  • palwithme
    palwithme Posts: 860 Member
    Damn...now I'm really hungry reading all these delicious posts!
  • iamnotvoldemort
    iamnotvoldemort Posts: 56 Member
    I can eat raw tomatoes all day long. One of my favorite childhood snacks was either tomatoes in a sandwich with cheese or just cut up and dipped in mayo (I do olive oil, salt and pepper now). One every few months I will eat pizza with marinara or use spaghetti sauce on pasta, but in general, I'm not much of a fan once they're cooked.

    My favorite used to be broccoli in any form but I think I'm getting burnt out on broccoli. I've been really digging steamed baby carrots lately, though.
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,831 Member
    There are so many good ones! But here's a shout-out for sauteed RED CABBAGE! You need to add an acid to keep it red and then some sweetness to counteract the acid. It's loaded with more nutrients than it's green equivalent and yummy. A head keeps, even when cut in half, a couple weeks in the fridge. Throw turkey kielbasa in it and you've got a meal!
  • paulaviki
    paulaviki Posts: 678 Member
    Definitely Brussel sprouts and cauliflower. Just plain old boiled! Yum.
  • jeneveg
    jeneveg Posts: 57 Member
    I love celeriac and use it like I would potato. One of my fave ways to prepare it is roasted with garlic then blended to a puree with low fat cream cheese. I have this with fish and veg and a massive portion is ridiculously low in cals.
  • TheLittleFangs
    TheLittleFangs Posts: 205 Member
    Fresh Brussels sprouts have a mustards taste when roasted. Plain for me but with butter and chopped bacon for him.


    Roast garlic. Beautiful.
    Sweetcorn on cob brushed with butter and paprika roasted


    I will only not eat swede. Vile
  • yogicarl
    yogicarl Posts: 1,260 Member
    I was going to say Butternut Squash as well. Sweat some onions and garlic down, add the chopped up BNS and plenty of boiling water. Then when all is boiling, add 100g red lentils and a teaspoon of yeast extract and seasonings.
    - simmer for a further 20 - 30 mins and whiz in a blender to a fine textured thick soup.
  • TheLittleFangs
    TheLittleFangs Posts: 205 Member
    Oh just thought - olives. I made a tapanade for cod the other day:

    3 tbs olive oil
    Half cup olives
    Half cup capers
    Five red tomatoes deseeded
    Shallots
    Fresh oregano
    Pepper
    Pinch salt


    Blitz in blender

    Fry off in pan to release flavours
    Spoon over cod half way through cooking... The oil drains off. Rich. Tasty
  • palwithme
    palwithme Posts: 860 Member
    edited February 2015
    I use red cabbage as a stir-fry substitute for rice. Delicious. Also green beans with garlic and olive oil. In fact I think I will have that for dinner tonight. :D
  • cheshirecatastrophe
    cheshirecatastrophe Posts: 1,395 Member
    Spaghetti squash! Cooking it is like a Play-Doh Fun Factory for adults. So very satisfying. I like it plain, mixed with cottage cheese, or topped with chili powder.

    For crunchiness, I love me some raw jicama. Peel it, slice it thin, sprinkle with salt, maybe lime juice, definitely chili powder or cayenne pepper.
  • uvi5
    uvi5 Posts: 710 Member
    Francl27 wrote: »
    Cauliflower. Roasted, mashed with cream cheese or laughing cow cheese, in soups, in 'fried' rice...

    Love Cauliflower! I can't wait till it's on sale in the spring. I Love to use it in place of potatoes for many things. Or I will add it to a potato and have less calories and more mash. MMMM getting inspired:)

  • bebeisfit
    bebeisfit Posts: 951 Member
    When in season...I love asparagus, roasted & dressed with a reduced balsamic vinegar, and maybe some blue cheese.

    Eggplant - roasted along with red onions and garlic. I used to put it in a couscous salad with a lemon vinaigrette (Ina Garten recipe with lots less oil) with chickpeas and feta. Now I eat it straight out of the oven.

    Cauliflower either roasted or steamed and pureed as a sub for mashed potatoes. I've added roasted garlic, a bit of cream cheese or grated parmesan. It's my go-to for thanksgiving.

    Swiss chard..fresh from the garden, sautéed with garlic and a little olive oil.
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