A lot of vegetable leftovers in the fridge? Vegetables bought in quick sale? The weekly food pickup day?
Many baby mouths that each have a vegetable preference? No time for extensive cooking? But you would like to present your family healthy and fresh food on the plate. Or do you just like to experiment in the kitchen?
The recipe below is very healthy, quickly ready and also cheap.
Seasonal vegetable month of June:Zucchini
Seasonal vegetables throughout the year: Onion
Supplies:
- Two onions.
- A little zucchini.
- Half a bag of fresh soy sprouts
- A bowl of fresh mushrooms
- A lump of butter or a tablespoon of olive oil
- Spices to taste and half a broth cube
Preparatory work:
- Cut the onions finely.
- Wash the zucchini and cut it into square cubes. Do not remove the peel. This peel is edible, is packed with vitamins and is therefore healthy.
- Cut the mushrooms into slices. Mushrooms are not washed. Clean them with paper towels before cutting.
Preparation:
- Stew the onions until golden brown.
- Add the zucchini and lightly soak. Add the soy sprouts.
- Fry the mushrooms in a saucepan, add to the vegetable mixture.
- Spice to your liking.
Tasty.
The remaining vegetables (onion, soy sprouts) can be processed in a delicious soup or other ajuingerech t.
Tasty.
This recipe was manufactured with food from the food bank.
I am not a food blogger and I do not have the ambition to become a recipe blogger.
My goal is to make it clear that cooking with food bank ingredients can be tasty and creative.
The above dish was discovered when I mixed some vegetables that needed to be processed quickly.
