I was so surprised when I tried baked sprouts for the first time (use a really host cast iron skilet for even better results) that I started to believe that every vegetable can be delicious as long as you bake it!
- Belgian Stoemp: basically smashed-potatoes with smashed-other legumes. Cook everything together (with herbs if you can), smash, add lipid and salt and you’re done!
- German Ein Topf: put vegetables, beans and sausages in a pot (I use tofu ones or tempeh). Cover, cook slowly. It’s almost a salty Tajin from the north.
- Recover bland vegetables (sprouts or anything) to a fantastic soup in 5 minutes: add a bit of water, coconut cream (or caw cream / silken tofu…), spices. A bit of tahin and corail lentils if you have. Mix and adjust water.
Bon appétit :)
Baking is good, but I also came to another conclusion - vegetables that are disgusting if they are cooked to a slimy paste, can be delicious eaten raw in a salad!
Now the true surprise with broccoli for me was learning that you can dice the stems and butter-roast them, then use them in pretty much anything from rice dishes to pies. Amazing