Vegetable cuts: tasty and beautiful

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Serving vegetable cuts on the table, you can not only become an example of proper nutrition, but also turn an ordinary lunch or dinner into a gourmet meal. The huge advantages of such dishes will be the ease of preparation and the absence of the need to run around the shops in search of products with difficult to pronounce names to surprise the whole family at the next meal.

Delicious and beautiful

Vegetable cuts may notice more familiar salads. Firstly, in this form, all the ingredients will be absorbed better. Secondly, if one of the guests turns out to be allergic, then he or she can simply not eat one or more cut vegetables. Thirdly, the taste of vegetables separately, complemented by the right sauce, will be brighter and richer.

Do not forget about the aesthetic component of vegetable cuts, especially when it comes to preparing the menu for some significant event. For example, for a wedding, anniversary or birthday.

You can make a whole thematic composition from vegetables on plates or lay out a congratulation from cubes. Such a presentation will arouse more interest even from those who are not very fond of vegetables.

Tomatoes and peppers can easily be made into roses, and cucumbers into leaves.

What vegetables can I use for slicing?

To prepare this dish, you can take absolutely any ingredients. It can be both seasonal vegetables (tomatoes, cucumbers, peppers, radishes), and something more exotic.

Suitable for cutting and carrots, cabbage, zucchini, eggplant (although they can darken in the air and spoil the overall appearance of the dish), radish, radish, leek, chives and other vegetables.

If you cook sliced boiled vegetables (if you follow a certain diet), then it is better to undercook them a little so that they at least retain their "strength" a little. To decorate such dishes, you can use small skewers or toothpicks to secure the core. They can also be used to attach small elements to larger ones.

Design options for vegetable cuts

In the process of preparing this dish, you can give complete freedom to your imagination. If nothing comes to mind except slicing cucumbers, peppers and tomatoes into rings, then photos of vegetable slices for inspiration can be easily found on the Internet.

Trays, large plates or multi-tiered cake pans are used to decorate and serve dishes on the table. You can buy them in shops with wedding accessories or in hypermarkets of goods for the house. Such a multi-tiered arrangement will make it possible to makea vegetable plate is more interesting, while it does not take up much space on the table.

Especially sophisticated cooks can also cut "plates" from large vegetables (zucchini, pumpkins), placing the rest of the vegetables in the center of such a dish.

Another unusual way to serve would be to use canapé skewers or small wooden skewers. In this case, the design can be very different.

Vegetables are cut in a spiral, cut into strips or cubes, various flowers, baskets and many other simple but beautiful elements are collected from them. You can supplement this cut with mint leaves or oregano, dill, parsley, celery or asparagus.

What to serve with?

The sauce will be an ideal addition to vegetable cuts. It is served in a bowl, a small bowl, or you can go in a more original way. For example, cut the core of a sweet bell pepper and pour the sauce into an impromptu container. This vegetable is easy to replace with many others: zucchini, tomato, pumpkin, cabbage.

Vegetable cuts are also served with various oils (olive, rice, linseed), Himalayan pink s alt, spices, cornbread. Of the wines, white varieties are most preferable, water with or without soda is also suitable, light lemonades that cannot overpower the taste of vegetables.

Which sauce to choose?

For vegetable cuts on the festive table, you can cook many different sauces. The simplest of them are prepared on the basis of sour cream or mayonnaise (it is better to cook ityourself).

From more complex sauces, vegetables are well suited for Aioli (garlic, olive oil, lemon and yolk), nut (sour cream, thyme, pine nuts), Greek (cucumber, garlic, white low-fat yogurt, olive butter, olives and dill), cheesy honey (sour cream, gorgonzola cheese, light honey, chives).

Ready-to-cut sauces can also be found in almost any supermarket or store. Salsa, guacamole, mustard, romesco, tomato, wine and others are the most common among them.

Practical Tips

As simple as this dish may seem at first glance, it can be a challenge for beginners in the world of cooking to serve it right. By following a few easy rules, it's easy to handle this without too much trouble.

1. Don't s alt or pepper the cuts so that they don't give water and turn into just a shapeless pile of vegetables.
2. Don't serve too many veggies at once so that they become weathered in the air, losing their appetizing appearance.
3. Always serve cuts with sauces or dressings (place them in a separate bowl in the center of the dish).
4. Don't forget to serve napkins or towels along with the cuts so that guests can dry their hands.
5. It is better not to combine vegetables with bread, red wine and strong alcoholic drinks, especially since there are drinks that are more suitable for this dish.
6. Vegetable cuts are served at the very beginning of the meal, replacing more familiar salads.
7. Best for slicingtake fresh vegetables, as they hold their shape better and it will be much easier to give them the desired look.

The above tips do not require special cooking skills, but will help all beginners to cope with the task at hand.