The beginning of spring, and early vegetables come to the shelves. To find inspiration to come up with them, here are 9 ideas for healthy spring recipes.
Term “scoop” refers to the first vegetables harvested in the spring season, before they reach full maturity. This designation, however, is not subject to any special rules, with the exception of potatoes (sold elsewhere under this name until 15 August at the latest).
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The peculiarity of these vegetables is that they are very tender and tasty. What’s more, they often cook faster than when they are very ripe.
rather fragile these products keep in the refrigerator for 2 to 3 days. However, they can be frozen to enjoy their taste longer.
The calendar displays the following products:
–in March for turnips, asparagus and radish;
– in April for potatoes;
– in May for onions, young onions, beans, peas, leeks and carrots.
To (re)discover new ideas for tasting them, this slideshow offers 9 healthy and tasty recipes (as a dish or side dish) made from early vegetables.
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Roasted carrots, thyme, honey For 4 people. Peel and dry a small bunch of small carrots. Trim off the tops 2cm from the end (reserve the rest for soup or pesto). Arrange the vegetables on a plate or on a baking sheet without overlapping. Place in a small saucepan 3 tbsp. olive soup, 2 tbsp. spoons of honey and thyme. Lightly melt everything so that the workpiece mixes well before sprinkling vegetables with this workpiece. Then bake the dish for 30-35 minutes at 200°.
Bean and mint salad For 4 people. Shell 1.5 kg fresh beans. Steam the seeds for 15 minutes with ½ bunch of mint. Meanwhile, mix 1 yogurt with 3 tablespoons olive oil and 2 tablespoons lemon juice in a bowl. Season with salt and pepper, then add the remaining mint leaves, finely chopped. Serve the beans still warm with this sauce.
Salad with quinoa, peas and mint For 4 people. Steam 400 g of quinoa according to package instructions, as well as 400 g of fresh peas, this time for 10 minutes. Let the vegetables and cereals cool before mixing them in a salad bowl. Add 200 g finely chopped feta and a small bunch of chopped mint. Prepare the vinaigrette in a small bowl with 4 tablespoons oil, 2 tablespoons vinegar, 1 minced garlic clove, salt and pepper. Serve salad with vinaigrette.
Risotto with asparagus For 4 people. Heat up 1 liter of fat-free vegetable broth. Wash 1 bunch of asparagus, remove the tails and peel the bark before cutting into pieces (reserving the heads). Peel 2 shallots and thinly slice them. Fry a little butter in a pan, then add the shallots and asparagus (without heads) and cook for 5 minutes over low heat. Then add 300 g of risotto rice (arborio or carnaroli). Stir before pouring in 1 ladle of broth. Once the liquid has been absorbed, repeat the operation until the rice is fully cooked (about 20 minutes). Halfway through cooking, add the asparagus heads. After cooking, sprinkle with a little parmesan and pepper.
Spring rolls with shrimps For 6 people. Place 100 g of rice vermicelli in cold water for 30 minutes. Peel, wash and grate 2 small carrots, 2 green onions and 1 black radish. Wash and dry a few lettuce leaves and a few bean sprouts. Shell 24 shrimp. To assemble the rolls: Soak the rice sheets for a few seconds in cold water before laying them out on a damp cloth. Arrange vermicelli, lettuce, carrots, radishes and shrimp as desired, as well as a few mint and coriander leaves on 1 pancake. Fold the edges over the filling, then roll up. Prepare the sauce for the roll by placing 4 tbsp. in with. water, 1 tbsp. in with. rice vinegar, 1 tbsp. in with. nuok mam, 1 tbsp. in with. sugar. Lightly heat everything for 2 minutes to dissolve the sugar. Let cool before adding 1 minced garlic clove.
Potato salad, peas, radish, asparagus For 4 people. Peel and cut into pieces 800 g of firm potatoes and boil in salted boiling water until soft (about 15 minutes). In another pot, boil 300 g of fresh peas for twelve minutes. Peel and cut off the tails of a few asparagus, cut them into pieces and add to the peas 5 minutes before the end. Finely chop 1 bunch of radishes and 2 young onions (after peeling them). Finally, hard boil 3 eggs (10 minutes in boiling water). Gather the vegetables and serve them with a vinaigrette made from 3 tbsp. spoon of olive oil, 1 tbsp. vinegar, 1 tbsp. in. mustard, salt and pepper.
Leek and Watercress Soup For 4 people. Peel and cut into pieces 2 large potatoes. Peel and thinly slice 2 shallots and 2 medium-sized shallots. Wash 1 bunch of watercress. Melt a small piece of butter in a saucepan, then add shallots, potatoes, watercress, leek and 1 thyme sprig. Soften watercress, pour 1 liter of water and 1 cube of fat-free vegetable broth. The water should cover the food. Cook for about twenty minutes until the potatoes and leeks are soft. Set some broth aside, stir and add liquids to taste. Salt and pepper. You can add 1 tablespoon of ricotta to give the velouté a creamy taste.
Avocado toast, asparagus, peas, eggs For 4 slices. Take the pulp of 2 avocados and mash it with lemon juice and 1 small onion, finely chopped. Salt and pepper the workpiece (you can add a little pepper). Wash 12 asparagus, remove skins and stems. Then boil them for 5 minutes in salted water. 1 minute before the end of cooking, add 4 handfuls of fresh peas. Then drain the vegetables and place them on absorbent paper. Cook 4 scrambled eggs, making sure the yolk stays runny. Cut 4 slices of sourdough bread, lightly toast them, then spread them with avocado, add the asparagus and peas, and finally the eggs.