It just so happened that on the side dish to meat all we usually prepare porridge, potatoes or pasta.
If these traditional side dishes of your households already be fed, and you do not know that once again cook the meat, it is advisable to use one of our recipes.
What can be cooked as a garnish for meat
try at least once to change the usual course of things, experiment in the kitchen and cook for lunch unusual, incredibly delicious, and at the same time very useful vegetable garnish, for example, baked carrots.
Spicy baked carrots
To make this savory vegetable side dish, you will need the following ingredients:
- carrots (medium-sized, sweet carrot bright orange color) - 0,6 kg:
- butter and vegetable - each one tablespoon;
- ground spices: coriander, cardamom, sweet paprika and cumin - one teaspoon;
- cinnamon and black pepper - half a teaspoon;
- bay leaf - a leaf.
- Install the thermostat oven at around 200 ° C and turn it on.
- While the oven heats up, clean the carrots and cut it along the thick sticks (thicker than a pencil).If the carrot is small, you can simply cut it into halves or quarters.
- Put the carrots in a bowl and pour boiling water.After 2-3 minutes, drain the water, pat dry the carrots and place it into a form, the bottom of which is densely grease with butter.Top carrots pour vegetable oil and place the form in the oven for fifteen minutes.
- During this time, chop the bay leaf, mix it with all other spices.Remove the form from the oven, sprinkle carrot spicy mixture, stir it carefully and send it back in the oven dozharivatsya.
- A few minutes later, when the carrot sticks are soft inside and crispy on top covered with a golden crust, carrots will be ready.
This roasted carrots can be served as a garnish to the products of minced meat or meat, fried portions.
cauliflower, fried with egg whites
This low-calorie side dishes with delicate taste perfectly suited to dietary meat dishes.It is an excellent fit with quenelles, steam cutlets, boiled beef or chicken.
To cook it you will need the following products:
- small head cauliflower weight about 600 g;
- one large onion;
- 2 cloves of garlic;
- eggs (only egg whites needed) - 3 pcs .;
- butter - a few tablespoons;
- salt, nutmeg and black pepper - to your taste.
- Wash the cabbage, disassemble it into florets and dry them with a paper towel.
- Garlic and onions clean, onion very finely chop, chives pass through the press.
- inflorescence of cauliflower, place in a blender and finely chop them there (cabbage pieces should be no larger than a pea).If you do not have a blender, grate the cabbage on a coarse grater.
- The thick-walled skillet melt the butter, put the onion and garlic.
- then them until tender over low heat.
- Separate the whites into the cup and loosening them with a fork.
- Pour the whites into the pan and gently warm them, while continuously stir them with a spatula and divided into individual small lumps.
- When egg whites rolled up, put in a pan chopped cabbage, salt it, sprinkle with grated nutmeg and pepper.Roast the cabbage with egg whites on medium heat, stir all the time and they do not cover the lid.Fry the need for long - after 5-7 minutes a side dish will be ready.
You might be helpful to one another our article on the same topic What to prepare for the second.