Dishes with parsley for Vegeters

27 recipes
Lentil salad with tomatoes

This is a classic oriental salad recipe for every day. In order not to spend a lot of time, boil the lentils in advance according to the instructions. The duration of cooking depends on the type, so pay attention to the packaging. It remains only to add tomatoes and herbs.

Grill vegetables with vegetables

I propose to diversify fresh vegetables on the table with such a grill corn. This is a great option for home gatherings, and for going to nature with barbecue. I tell you how to prepare and fry it correctly.

Vinaigrette

With the onset of cold weather, vinaigrette is prepared in each house. For many, it is associated with frosty air, a white snowstorm and beautiful patterns on the window. There are a huge number of options for cooking salad, but today I will tell the most classic recipe to vinaigrette!

Peking cabbage and beans salad

I love this salad because it is as simple and affordable as possible. Beans, Beijing cabbage and a few more vegetables. I advise you to experiment with a cut - the result is significantly different, depending on this.

Little salad, greens and cranberries

Great variation of the eastern salad is tabula, but with a piece instead of a bulgur. I also propose in addition to greens to add cranberries or other sour berry. The result is a very unusual culinary fusion.

The best recipe for zucchini caviar for the winter

Classical zucchini caviar is the same “overseas” delicacy. In fact, this is a cool universal workpiece that will perfectly complement any family dinner or festive table. Feel free to serve the finished snack with meat, side dish or just with bread.

Korean salad with tsukini

Juicy and bright tsukini are great for the preparation of Korean salads. But I advise you to get a grater or shinkling in advance, which makes a thin long noodles out of vegetables. So it turns out more beautiful and tastier.

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Vegetry dishes with parsley - recipes with photos (step by step)

An unpretentious plant that feels perfectly even in the poorest stony soil, predictably spread throughout the world. Dishes with parsley are served in China, Europe and America, and especially it is appreciated in Greece. There she is still found even in the wild. All species are divided into two large categories - leaf and root, which directly indicates use.

Leaf parsley is simple and curly, and the subtleties of the work of breeders begin further. Dishes with parsley are attracted to a bright aroma and a slightly tart taste with distinct sweet notes. Ground greens are added to salads, snacks and vegetable dishes. It is best to use it fresh, but you can dry and freeze. She is not afraid of heat treatment and is only more revealed in taste.

It is added to the ear, broths and other first dishes, to baked fish, wheat porridge and potatoes. Parsley harmonizes the bird well, but in pork or beef, the taste of meat can score. She also goes to the bay, jelly, marinades, sauces and conservation!