Jazzing up vegetable accompaniments

[glitterbiscuits]

Someone inspire me please!

We have roast veg, or steamed veg, butter and parsley on new potatoes, hassleback potatoes ( about twice a year!).
We don't like peas and mint, or lemony new potatoes. DH scoffs at Masterchef veg purée

We eat just about every veg in the world, so new ideas to serve them.

What else can I do on an everyday basis?

I sprinkle blanched cauli with curry powder, nigella seeds and rock salt, spray with oil and then bake in a hot oven.
Broccoli stir fried with chilli and garlic
Simply carrot and swede mash with lots of white pepper

Patatas bravas are really easy to do and a lovely alternative,
Miso baked aubergine
Roast vegetables coated in harissa
Tomatoes baked with balsamic vinegar
Roasted Med veg
Corn on the cob with lime butter
French beans with vinaigrette
Roasted little gem lettuce - or braised peas and lettuce

Nope stick to steaming them, they are the best

The Ottalenghi books are good for veg inspiration. A mix of steamed green veg is lovely with the addition of a splash of hazelnut oil, some orange zest and chopped hazelnuts for crunch.

Ratatouille
Vegetable gratin. For example www.bbcgoodfood.com/recipes/2369639/summer-courgette-and-tomato-gratin
Coleslaw realfood.tesco.com/recipes/winter-slaw.html or www.jamieoliver.com/recipes/vegetables-recipes/the-best-winter-veg-coleslaw/
Stir fried greens
Courgette pizza boats recipes.sainsburys.co.uk/recipes/main-courses/courgette-pizza-boats
Green bean salad www.jamieoliver.com/recipes/vegetables-recipes/good-old-french-bean-salad/

Oh and Boulanger potatoes, parmentier potatoes, swede and carrot mash...

It depends what they're accompanying!

Potatoes are carbs not veggies

Jazzing up carbs doesn't quite have the same meaning.

It's not to accompany anything in particular just for me to add to my repertoire.
Love boulangerie potatoes! Haven't had those in ages.

Thanks for the ideas so far

Cube whatever veg you fancy e.g. carrots, courgettes, sweet potatoes, peppers, aubergines toss in a bit of olive oil, salt and pepper and roast for about 30 minutes and then toss some crumbled feta through it (and olives if you have)

Roast cubed veg with some sumac or a spice mix like sabzi ghormeg. half way through (fifteeen minutes) toss a can of chickpeas in a teqspoon of cumin and roast for fifteen minutes, mix the two and serve with yoghurt or feta

Courgette tian : slice onions, courgettes and tomatoes. Fry the onions and courgettes a bit they layer with the tomatoes, sprinkle with breadcrumbs and cheese and bake for 20 minutes or so.

Briam: fry some onions, slices of aubergine, thyme, courgette add a sppon of tomato puree. Thinly slice a few potatoes and slice tomatoes
and layer with the veg, cover with foil and bake for 40 minutes at about 180 degrees, remove foil and let top crisp a bit, add a bit of water if gettig dry.

roasted cauliflower with cumin
stirfry tiny cubes of chorizo into just about anything
toasted hazlenuts on greens
fresh herbs - flat leaf parsely or chives
fennel coleslaw with mustard mayo, a teaspoon of cider vinegar, raisins and walnuts
roasted aubergine with garlic, tamarind and chilli
beetroot with lemon zest, butter and flat leaf parsley
adding chopped capers, gerkins and parsley to salads

I cover most of my veg in chilli flakes after steaming it, sometimes a dash of soya sauce

Green beans a la Grecque are a favourite here.

Other ideas are grated carrot with some whole grain mustard stirred through & a knob of butter added, microwave for a minute or two.

Thinly sliced leeks with a knob of butter & some black pepper, microwave for a minute or two for quick buttered leeks.

Grate courgettes, stir fry with some crushed garlic, very very briefly, just until the colour brightens, this goes well with fish.

I tend to be fairly conservative with veg - steamed and a bit of butter usually suits me.

The other day, however, I remembered a recommendation from MN and it was delicious - sausages, a baked potato and sauteed leeks with multigrain mustard stirred through. And we had a traditional favourite at the weekend - gammon rashers with broad beans in parsley sauce.