How to prep your veg… Cordon Bleu style!
Preparing carrots ‘julienne’ style gives a much more refined finish to the veg, and it can be quick and easy to achieve with these simple steps:
1.
Peel the carrots and cut off the sides to make a square out of each.
2.
Lengthwise, cut very thin slices before stacking them
3.
With the slices stacked, cut lengthwise in the same thickness as the slices.
4.
This method of preparation works particularly well when using carrots as crudités for dips.
5.
Did you know that garlic is actually seasonal and has to be preserved? During the preservation process a small green germ can form, which makes it taste bitter. The first step in preparing garlic is to remove the germ.
6.
After removing the germ, begin by crushing the cloves with the back of a knife – using a little rock salt can help this process by keeping the clove steady.
7.
Once crushed, begin chopping by rocking the knife back and forth – continue doing this until the garlic is nicely minced.
8.
In French this process of very fine chopping is known as ‘hacher’.
Why not use your new skills to make this recipie: Special vegetarian egg stir fried rice
More from Vegetarian blog
Scrap five-a-day – contribute towards your 10-a-day with these mouth-watering flavour combos packed with fruit, veg and legumes.
_825_433_int.png "7 Things to Look Out For in the March Issue")
Spring is on the way and we're checking in on our health with a full body scan. Pick up a copy with the latest expert advice and nutritional insights for a functional mind, body and soul.
Looking for ways to use up the last of your homegrown winter leeks? Trying to buy seasonal UK produce in the supermarkets? Whatever your reason for choosing these tasty veggies, we've got you covered with seven different ways of enjoying them!
It's that time of year again! Get ready for your tastiest Pancake Day ever with this variety of delicious combos
As Veganuary comes to a close for 2018, the annual celebration of all things plant-based has once again shone a much-needed light on the rise of veganism in the UK. Sophie Rae shares her thoughts on the month gone by...
