Vegetables are the edible part of various plants, which can be either a fruit, a tuber, a stem, or leaves.
In cooking, it is customary to call vegetables even the fruits of those plants that in the terminology of botany are called nothing else than berries or fruits. Example: a cucumber is a vegetable in cooking, and a berry in botany. Another example: a tomato is a vegetable in cooking, and a fruit in botany.
Vegetables are divided into categories that have the following form:
Vegetables are root vegetables, such as: carrots, turnips, horseradish, radishes, celery.
Vegetables, tubers, such as: sweet potato, Jerusalem artichoke.
Cabbage vegetables, such as: all kinds of cabbage.
Pumpkin vegetables, such as cucumbers, zucchini, pumpkin, squash.
Spicy vegetables, such as basil, dill, marjoram, tarragon.
Grain vegetables, such as: sugar corn.
Legume vegetables, such as: beans, peas.
Dessert vegetables, such as: rhubarb, artichoke, asparagus.
Vegetables are part of almost all dishes of any national cuisine. The exceptions are, perhaps, desserts and pastries. Vegetable dishes always contain a large amount of vitamins and trace elements. Dishes with vegetables are good for health and are recommended for people on diets. Also, dishes with vegetables are indispensable during religious fasts. In addition, it is much easier to prepare a vegetable dish than a meat one, because cooking vegetables does not take much time.
Many vegetables are usually subjected to heat treatment before use. However, some vegetables are also eaten raw. For example, carrots, radishes, tomatoes, cucumbers. Frozen vegetables retain most of the nutrients, including vitamins. Frozen vegetables are good because they can appear on our tables, even when it is “not the season” for them in nature. All vegetable dishes, recipes of which can be found in this section, have been verified by users.
Vegetable salads seasoned with vegetable oil are very tasty and healthy. If you are interested in how to cook vegetable stew, then it is stewed vegetables that form the basis of these stews, as well as goulash, roast, casseroles. In Chinese cuisine, rice with vegetables is widely used as a side dish for meat dishes. On our website you can find vegetable dishes with photos that make it easy to evaluate the whole cooking process.
I love summer not only for the sun and long daylight hours, but also for the abundance of delicious fragrant vegetables, fruits and fresh bright greens! How they smell, how they look and what sweet tomatoes in summer! Today I want to treat you to a delicious dish of zucchini, tomatoes and rice in the gratin style. Today, as a crispy crust, we will have to make the rice crispy in a mixture with breadcrumbs.
Absolutely universal dish, can serve as breakfast, lunch and dinner. It can be served hot as a main dish or side dish, or it can be served cold as an appetizer. And almost everyone likes it!
Gratin in French means “crispy crust”, which is formed when the cheese melts. I want to offer a variant of this dish made from seasonal vegetables – potatoes and pumpkins. The dish turns out to be satisfying, despite the absence of meat products, as well as very tender and fragrant.
This year, an unprecedented harvest of zucchini, did not have time to process. I offer you a gratin recipe or, more simply, a casserole, peeped from my beloved Jamie Oliver, with the addition of your favorite soy sauce. The author himself notes that the recipe refers to the village cuisine.
Neither white wine nor just a casserole pulls on a classic gratin. The option is summer, hearty and delicious. Great for kids to get to know chicken liver so that it falls in love. Continue?
A peasant dish with a royal name – “Dauphin” – from Dauphin, which traditionally belonged to the heirs to the French throne, the Dauphins. Gratin Dauphin is served as an independent dish or as a side dish. Treacherously tasty, but high in calories…
The simplest recipe with amazing results! My husband doesn’t like eggplants, he doesn’t like eggplants. But when he tasted gratin and said it was delicious, I thought maybe he was just very hungry. And the next day I saw my faithful devouring the remains of this dish in cold form. And I realized that this recipe has stuck with us for a long time! Try it, lovers and non-lovers of eggplant!
Ah, summer! Of course, especially now I want something fast and tasty, light and joyful, because there are so many wonderful opportunities that need our energy! This recipe will fulfill these desires, feed the family and guests!
