Today it is fashionable to divide products into useful and harmful, compatible and incompatible, dietary and not so. Yesterday it was just right to eat vegetables, today they are also divided into different groups. Find out, for example, what you can cook with non-starchy vegetables. It is believed that they are perfectly combined with all foods and are better digested by the body, unlike their counterparts, which are rich in starch.
Korean Non-Starchy Vegetable Snack
Ingredients:
- 1 medium head of white cabbage;
- 1 onion;
- 3 cloves of garlic;
- 50 ml of apple cider vinegar;
- 1/4 tsp ground red pepper;
- 1/2 tsp salt.
Chop the cabbage finely with a knife or on a special grater. Peel the onion and garlic cloves and chop everything finely. Combine vegetables in a deep bowl, pepper, salt, vinegar and stir well. Put the snack under oppression for 6-8 hours.
Healthy salad made from non-starchy vegetables
Ingredients:
- 300 g of kohlrabi cabbage;
- 50 g green onions;
- 1 onion;
- 3 tbsp. natural yogurt or low-fat sour cream;
- salt.
Chop the cabbage in any way. Remove the husk and cut the onion into half rings, and the green onion into rings. Combine everything in one container, season with yogurt or sour cream, salt to taste, stir thoroughly and serve immediately.
Non-starchy vegetable sandwiches
Ingredients:
- 2 slices of wheat bread;
- 2 radishes;
- 1 small cucumber;
- 2 sprigs of celery and parsley;
- 1 boiled chicken yolk;
- 1/2 tsp grated horseradish;
- 40 g of butter;
- salt.
Soften the butter by leaving it at room temperature. Wash the herbs and pat dry on a paper towel. Cut the tough stalks of celery and parsley and finely chop the leaves. Mix them with butter, grated horseradish and chicken yolk, add a little salt. Spread the resulting pate on the pieces of bread, cover them with slices of cucumber and radish.
Warm non-starchy vegetable dish with rice
Ingredients:
- 400 g green beans (chopped);
- 400 g of Brussels sprouts;
- 1 onion;
- 1 red bell pepper;
- 40 g of cilantro;
- 1 tbsp. boiled loose rice;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
Remove the husks from the onion and cut the root vegetable into half rings. Peel off the seeds and cut into strips of bell peppers, cut the Brussels sprouts into halves or quarters. Fry the onions in vegetable oil until soft over medium heat, add other vegetables and beans (if frozen, pour over boiling water) and simmer for 7-10 minutes, stirring occasionally with a spatula. Then stir in rice, black pepper, salt and cook for another 10 minutes at minimum temperature, covered. Set aside the skillet, transfer the contents to a thick-walled bowl and sprinkle with chopped cilantro.
