so he won't eat his veggies?.........................well variety is the spice of life
1....ROASTED CAULIFLOWER...not exactly no starch, but low starch for sure { PREHEAT OVEN TO 425F }
...peel, trim and quarter three shallots; take your beautiful basic white firm head of fresh cauliflower and howsoever it
pleaseth you butcher said cauliflower so's you have cut off all the florettes with trimmed stems (and the stem and stuff
to use for soup or something else)
...pour a couple tablespoons of good extra virgin olive oil into a large bowl- add the florettes and the shallots and toss well
to coat all lightly...season liberally with salt and freshly ground black pepper...toss all again
...spoon seasoned veggies into 9x12/13x2 roasting pan...place in oven on upper shelf...cook for 15 minutes;
use spoon to turn over florettes and shallots in roasting pan...cook for 15 more minutes; use spoon to turn 'em over again.
back in the oven for 5-10 minutes...till GOLDEN BROWN and delicious...not blackened...watch closely.(don't use garlic-it burns)
...SERVE hot fresh from oven...good with game, bbq type stuff, pork, lamb...
get the salt level correct and the NUTTYFLOWER will replace french fries/chips.
2...TOSSED SQUASH MEDLEY...quite low starch; the butter is just a french touch and optional
1/2 red onion cut into wafer thin slivers- mandolin, eh?
2-3 sm zucchini squash- peel, quarter, and cut out the seeds from the center; the cut into uniform little batonettes
.........................................................................{ approx 1+1/2 inch x 1/8 inch x 1/6 inch }
2-3 sm yellow summer squash- peeled, cut, quarted and cut up just like the zucchini
1/2 red bell pepper cut into batonettes approx 1+1/2 inches x 1/4 inch x 1/8 inch
**mince finely a couple teaspoons of fresh chervil of parsley...you need some thyme too
...place 2 Tablespoons fruity extra virgin olive in large saute pan over med high heat...when oil is hot but not smokin'
add the bell pepper-toss; add the red onion- toss;
; toss; add the squashes and a little fresh thyme- toss;
cook for a minute- toss;
;
; toss; turn heat down to medium...season with salt and freshly ground black pepper.
toss; toss; toss;add 1 tablespoon of unsalted butter- toss to turn over well...serve a'la minute with fresh chervil/parsely.
this is a nice item...very pretty...you can make it yuppie firm and undercooked with lesser saltation or cook it a little
more and please little old ladies and buffet patrons.
...ah, it's worth the time invested to cut it up in the pretty little pieces...oh, and trimming out the seed pods makes it
easier to digest...less 'cucumber effect'
more later
best
aB
