Sentences with phrase «slicing the beets as»

A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible.

Not exact matches

Beets are one of my favorite root vegetables, My mom used to make steamed beets sliced with a squeeze of lime and salt and served as an afternoon snack for my brother and I when we where Beets are one of my favorite root vegetables, My mom used to make steamed beets sliced with a squeeze of lime and salt and served as an afternoon snack for my brother and I when we where beets sliced with a squeeze of lime and salt and served as an afternoon snack for my brother and I when we where kids.

This autumnal version of my regular pizza today has a tart, spiced crumbly tofu spread as a base, then come some fresh summer savory, delicious sweet dumpling squash slices and spiralized beets, which all get so lovely and crispy after baking.

And I decided that if they weren't beet chips, then why not just eat them as roasted beet slices?

500g starchy potato (such as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices

While the beets are cooking, place the chopped or sliced red onion into a saucepan and cook while stirring on medium - high heat, adding water as needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes.

zero waste food on the go: cloth napkin, fork, mason jar for drinks, @togoware tiffin with food (top: roasted potatoes and beets, tofu, pickled daikon / carrots, cilantro, jalapeño - I brought a whole avo too to slice as needed.

Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: 60 minutes Yield: About 6 - 8 side servings Allergens: dairy Ingredients: Leek — 1 leek Root vegetables — 6 cups thinly sliced and evenly sized root vegetables, such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower.

2 1/2 cups thinly sliced vegetables (such as fennel, scallions, celery, peeled carrots, and / or peeled beets)

Stack nectarines, beets, or carrots into manageable piles 3 or 4 slices high and run your chef's knife through the stack, making julienne cuts that are as wide as the slices are thick (about 1/8»).