Vegetables
Have you got into the habit of always chopping your vegetables into the same shapes? It's an easy habit to fall into as the knife effortlessly and mindlessly cuts carrots and courgettes into the all too familiar circular slices and quarters the potatoes.
But you could easily make meal times more interesting by varying the way that vegetables are prepared. Depending on the type of vegetables you could make some or all of the following:
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Cubes
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Circular slices
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Semi circular slices
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Triangular slices
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Chunky chips
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Thin matchsticks
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Julienne sticks
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Ribbons
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Boat shaped halves
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Boat shaped skins filled with mashed or cubed flesh
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Triangular wedges or quarters
You could also:
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Grate the flesh
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Serve mounds of mash or puree
- Pipe the mashed or puree into decorative swirls, pyramids, circles, lines or whatever shape you feel inspired to create ..........
You can also turn vegetables such as potatoes, sweet potatoes, pumpkins and courgettes into long, thin strands, similar to linguine using a Spiraliser, such as the 'Lurch Spiralo'.
Or you could retain the natural shape of the vegetables. Peas and beans are obvious examples as well as mange tout, shallots, baby vegetables - sweet corn, courgettes, carrots and leeks.
Finally you could retain the natural shape but use it as a case for other fillings, for example stuffed courgettes, tomatoes, peppers and onions.
