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Keep it Simple! Elegant Ways to Serve Vegetables

Keep it Simple! Elegant Ways to Serve Vegetables

The delicate flavor of some vegetables deserves to be showcased with very simple, elegant preparation. Here we present a few delicious ways to serve some of them:

Steamed Asparagus: Chop off the tough white part of the stalk and gently peel the rest of the stalk. Steam until just done — it becomes a bright green when done. Drizzle with a simple dressing made from melted ghee, lemon juice, salt and freshly-ground black pepper.

Grilled Fennel bulbs: These taste delicious grilled. Cut each bulb in half, steam until partially cooked and finish them on the grill. Sprinkle a little Organic Pitta Churna on the grilled bulbs and toss lightly. Serve warm.

Stir-fried Zucchini: Peel and grate. Heat ghee in a pan, toss in a few cumin seeds, and when the aroma is released, add the zucchini and sauté on medium-high heat for about 5 minutes. Season, sprinkle a little lemon juice and toss lightly. Garnish with finely-chopped cilantro.

Sautéed Lettuce: Yes, lettuce tastes wonderful lightly cooked! Shred the lettuce finely. Heat butter or ghee in a pan. When hot, add the lettuce and toss. Cover and cook for 5 minutes. Season with salt and freshly-ground black pepper, add a little lemon juice if desired and toss well. Garnish with minced parsley.

Braised Sweet Corn: Scrape the corn off the cob with a sharp knife. Heat some ghee in a pan and add a pinch of asafetida. When the aroma is released, add some brown mustard seeds. When they start popping, add the sweet corn. Add 3-4 tablespoons of water and cook, covered, for 5 minutes. Season and garnish with chopped cilantro and fresh grated coconut.

Baked Celeriac: Peel and cut into slices. Brush with a little ghee and bake until tender, turning over once. Season to taste.

Keep on topic

  • Greens, Vegetables, and Ayurveda
  • The Wide World of Vegetables

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