Give each vegetable the heat and cooking time it needs to retain flavour and texture. Browse colourful everyday dishes that make seasonal produce the main event rather than an afterthought.
Recipes
Marons, onion and potato are softly cooked with white wine and vegetable broth, puree and finished with cream and thyme. Let the white wine boil completely and add the cream only after pureing so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are put into shape with cream, milk and nutmeg, and burgundy under mountain cheese and brittle golden brown. Cook Brussels sprouts just a little bit and leave them to steam dry well, so that they do not become soft in the oven and the sauce does not become thin.
Thin pieces of meat, broccoli and pre-cooked potatoes are cooked at the table in hot beef broth and eaten with herbal and mustard dip. The broth must cook gently, raw meat needs separate plates and poultry must cook completely.
Pre-cooked potatoes, peppers, mushrooms and corn are distributed in prunes and baked under raclette cheese. Cut the vegetables into small and drain well so that the cheese browns instead of swimming in liquid.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed into a formable mass and baked as a nut roast. Fry mushrooms dry and let the mixture swell before forming; hold them together, but not pressed firmly.
beef roulades are filled with mustard, bacon, cucumber and onion, fried and slowly softly stewed in the back. Tie the roulades tightly and brown all around; they are ready when a fork glides into the meat without resistance.
Fill the goose with apple, onion and bye-foot, fry slowly and pour out several times with frying juice; red cabbage cooks separately. Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.
Field salad with pomegranate is a festive winter salad without stove. Field salad, pomegranate seeds, orange, walnuts, feta and honey-senf dressing ensure freshness on the Christmas table.
Pumpkin purée is stirred with eggs, yoghurt, oil and sugar, then flour, cinnamon and baking powder are taken in for a short time. Muffins are stirred too long; the hollows are only filled to about two thirds.
Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy.
Tortilla chips are covered with beans, corn, jalapeños and cheddar and bake only until the cheese is melted. Spread chips in a wide, not too high layer and serve salsa and stew separately so that they remain crispy.
Sweet potato slices are cut out as ghosts, seasoned with starch, oil and paprika and baked crispy in the oven. Cut the slices equally thick and place on the sheet by far; attach olive eyes only after baking.
Black beans and corn are heated with cumin, filled in crispy taco bowls and decorated with salad, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table to keep both fresh.
Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.
Spicy beef patties are strongly fried and built with cheddar, salad, tomato, cucumber and burgers sauce in the bun. Turn patties only once and melt the cheese on the hot meat; attach the monster decoration only when assembled.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne plates are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and leave the lasagne to rest before cutting in order to create stable pieces.
Pizza dough is thinly covered with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and very hot baked. Spread the coating sparingly and preheat the sheet completely so that the small pizzas become crisp despite decoration.
Black spaghetti are boiled tender but firm and served with a slowly boiled tomato sauce made of onion, garlic and herbs. Start the sauce in front of the noodles and reduce it vigorously; swirl the black pasta only briefly in it so that its colour remains visible.
Orange pepper is cut out as a face and baked with a pre-cooke mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers in the oven should only become soft and retain colour.
Hokkaido, onion and ginger are roasted, softly cooked in broth and finely puree with coconut milk and lime. Only add lime juice after pureing and cook coconut milk not for long, so that the soup remains round.
Field salad is served with pear clefts, roasted walnuts, blue cheese and an apple vinegar-honey vinaigrette. Field salad must be dry; pear and dressing will only be added shortly before the meal, so that the leaves do not collapse.
Sweet potato cubes are roasted with onion and cumin and then cooked softly with tomatoes, beans and corn. Do not cut the sweet potatoes too small and let the chilli thicken without a lid so that the pieces are preserved.
Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.
Wild goulash is cooked in a dark portion and slowly melted softly with onion, carrot, red wine, wild fond and juniper. The meat needs low heat and time; cranberries only stir into the reduced sauce so that sweetness and wild aroma remain balanced.
Hokkaido cubes are softly roasted, gnocchi is browned separately and both are combined with sage butter, garlic and parmesan. Roast pumpkin and gnocchi in proportion so that both colour and do not become soft in leaking liquid.