Fun fact: Brussels sprouts are COMPLETELY different now compared to a few decades ago. A massive amount of work recently went into cultivating tastier sprouts.
@liza martin literally every single fruit and vegetable and cereal ( not an exageration btw ) you eat Is genetically modified, Even apples and bananas
@liza martin most "genetically modified plants" arent genetically modified, Just bred with differenti kind of the same plant for Ideal conditions, exeption for some grains which were bombarded with radiation, Still safe to eat tho
As someone who grew up in India, a country that has a rich vegetarian cuisine, I can't wrap my head around it when people say they don't like vegetables.
Agree with the idea of people not knowing how to cook the vegetables rather than they are bad. I love all vegetables, even the ones I am alergic to and cannot eat anymore : )))) My granma and mum were great cooks and new how to season food.
Yeah growing up in the U.S. I never understood why my white friends hated veggies, but then in like 5th grade I had to get school food one day and I understood. Mostly the way most people make green beans is with canned and they just boil the heck out of them until they taste awful.
Yeah most middle class white families prepare vegetables by boiling them into oblivion. It’s leftover from how the British treat vegetables. As John Steinbeck said, ““For example, the average English cook regards a vegetable with suspicion. It is his conviction that unless the vegetable is dominated and thoroughly convinced that it must offer no nonsense, it is likely either to revolt or to demand dominion status.” “ Americans don’t go quite as far as the British here but we learned from them and are trying to improve.
Fry almost every vegetables and it becomes great. Baked vegetables a close 2nd. Pity the zucchini failed. Suggestion please. Maybe stick it sliced and open in fridge for a period of time to dehydrate? Fridges and freezers are the most common dehumidifiers.👍
I grew up exclusively on fast food and frozen food, so I never really ate much in vegetables. As a (barely) functioning adult who can cook, I've discovered just how much I love cooking and eating vegetables. The dishes I make are packed with them. So great that I decided not to go back to fast food anymore, and instead focus on cooking delicious vegetable-packed dishes.
In Poland, beetroot is often used to make borscht (pol. barszcz), a sour soup. Alternatively, beets are pickled in jars and then served with potatoes and meat or other side dishes.
@@ilovelucy123 Polish barszcz definitely isn't served cold, you're probably thinking of Lithuanian version that's based on the dish. EDIT: changed Latvian to Lithuanian
@@cobaltchromee7533 in Poland we also have cold version od Barszcz which we call Chłodnik Litewski (Latvian's cold soup). It's veeery very similar because it came to our land from Latvia 😄 sorry for the missconceptions. I think that in central Europe we inspired each other with our quisine and similar food was available so we share lots of similarities
@@ilovelucy123 That's exactly what I meant. It's not Polish barzcz, it's a Lithuanian spin which is also common here. EDIT: changed Latvian to Lithuanian
Zucchini is such a tasty vegetable tbh. I usually slice it and I grill every slice on both sides. Then I sprinkle it with kosher salt and it’s done! Sometimes I servy it with grilled sliced red bell pepper seasoned the same. It’s my favorite side dish. Leftover slices are usually going as a pizza topping next day
Zucchini is so easy to make tasty. The fries don’t work well due to the moisture I think. Even when I grill it tho and forget the seasoning I top it with garlic salt at the end and it’s perfect 😍
I love jusr grilling them with oil and salt. Another great thing is cooking them in the oven, on toast, with feta cheese and maybe some onion. Amazing quick meal
@@morganh.5377 i think zucchini fries really depend on the recipe. i had it once from a restaurant and it was sooo good. i think they used a much thicker batter and deep fried them instead of baking, and probably added a shit ton of seasoning cuz it was so flavourful
As you get older, you start to appreciate vegetables. You learn to prepare them better and you are more willing to experiment with different flavors. Green beans and garlic is wonderful. You can eat them alone or as a side dish.
The eggplant dish is a japanese dish called Nasu Dengaku. it's a great way to elevate the eggplant (a cheap and often overlooked veggie) into something delicious!
Zucchini fritters is the way to go. Kind of like zucchini pancakes. Or Meghan Markle's zucchini pasta sauce. You basically cook it down in broth and garlic for 3-4 hours until it's mush but it tastes so buttery and creamy and luscious
Grilled zucchini is actually pretty tasty. The trick is to cut the zucchini to 10-15 mm thick disks and then salt them, let them sit, pat them dry and apply some vegetable oil or other high temperature cooking oil on them, like ghee would probably work. Then grill or fry them on very hot temperature like 1 min or less per side, apply spices or barbeque sauce of your liking and quickly caramellizate that on top. Then serve. The zucchini will still stay firm and not go sloppy and it actually goes really well with other barbeque food items.
Tips for zucchini: seasoned simply and grilled is the best presentation I’ve found. I also like battered and pan fried. You can also do “zoodles” which I’m not a fan of but it can work
For me, the best way to use zucchini is in a vegetable patty. It's really easy, just grate it, squeeze the water out of it and throw it in a bowl, add one potato and one carrot, which I also grate. Then to the grated vegetables I add a finely chopped onion, salt, pepper, a little oregano, some garlic seasoning, three spoons of flour (but it can't be more) and one large egg. I mix it all well until it forms a strange sticky mass, and then throw the little patties into the pan.
Yeah, I think one of the reasons his zucchini experiment failed is that he didn't give it the same treatment as the eggplant: coat it in salt and let it lose excess water before applying heat, that way it increases the chance of it browning and developing flavor (water prevents the vegetable from going above 100 ⁰C, which is necessary for the Maillard reaction to take place) Depending on what variety of zucchini you're working with, you don't even need to deseed it if you use the salt technique, specially if you're going to cook it with high heat (sauteing, frying, broiling)!
Sounds really good and I'll give it a try but why on earth would you deseed zichinni? Seeds are tiny and actually good for our guts, so maybe next time she can skip this step :) more time saved but also healthier.
@@katd7716 That's because a part with seeds has more liquid in it. And you don't need any extra liquid in your dough because you'll need extra flour then (and it won't be healthy) or it won't work and you'll get zucchini porridge on your pan instead of pancakes.
I agree that best zucchini treatments are either fritters or stewing them into nothingness. But the question is, if you need to get rid of both taste and texture of zucchini to make it good, why bother? Just switch to better veg.
For the zucchini- what I do is I cut a couple small zucchinis into quarters long ways, I use olive oil salt pepper and garlic on top and put it in the oven at 425 until it seems right, then I put either some sort of marinara/ tomato pasta sauce on top or occasionally vodka sauce, parmesan on top is a bonus!
@@fierankearey9118 This. I can't get my squash-prejudiced family members to try it, but more for me I guess? I love pan-carmelizing it with soy sauce or italian seasoning.
I use Zucchini as a sponge for sauces. In Boeuf Bourguignon, in pasta dishes... Zoodles are cool too, but only half-half with pasta. Zucchini in lasagna is a good idea. Or in a Capponata. You can even put some into your pesto. I eat Zucchini a lot whenever I need to add fibre but I don't want it to taste too overpowering
As an italian, there is a really nice way to cook zucchine. Get large zucchine, cut lengthwise so you get long ovals. Put them on a plate and salt on both sides. Wait 2 hours so they soften and lose the bitter taste. Dunk them in flour, then beaten eggs and fry in a pan with shallow oil (a bit more is also nice). Flip them using a fork when they're almost golden brown. Put on a plate with paper towels to absorb the oil. No need to salt as they're salted from before.
Green Beans- make a dish called Taze Fasulye. (Very popular in Turkey) It’s like tomato green beans but it’s delicious and goes great with yogurt/rice Eggplant- make a dish called Karnıyarık. (Also popular in Turkey) (Tip-Do not be afraid to add spices) Basically eggplant with a meat mixture on it. It’s delicious. Zucchini- grate the zucchini and make a dish called Mücver. (Popular in Turkey too) Yogurt, grated zucchini, cilantro, mint, black pepper and more mixed with flour and eggs. This mixture is fried one spoon at a time and it’s the most delicious thing ever, especially if you eat it with yogurt. Beetroot- boil the beetroot and chop it up, put it in some yogurt. This is a side dish and It’s so good Brussels Sprouts- I’ve never eaten Brussels sprouts since it isn’t native to Turkey
Not sure if it is part of a Turkish dish, but I love babaganoush. I know it's Mediterranean. I used to eat more Turkish dishes, I grew up in Germany, lived there till the late 80s. We had many great Turkish restaurants in our city. Lots of great meals. Always so fresh tasting and well seasoned. I miss it so much. I also love the fast food Turkish options like Döner, lahmacun, and Börek. There where Döner stands/restaurants every other street.
I actually really like courgette. I normally cut it into cubes and then stir fry them with a lot of garlic and salt and finish it with whatever spice I want. But i also like to cut it into sort of fillets and grill them
For Zucchini, the best way to cook them is to fry them and make a side sauce. I prefer lemon aioli. Fry them with panko crumbs, then add a pinch of salt when they're fresh out of the oil. Let sit, then dip. So good. I also like adding zucchini to pasta sauce with other veggies.
I love every vegetable. The only one I had a hard time with as a kid was baked squash. I use to put applesauce on mine until I was in my 20s. Now I love squash.
You need to try the Çığırtma. It is a special meal of Northern İzmir, Turkey. And nobody dont know that meal even they are from Agean region. Its has eggplant, tomato, green pepper and garlic. You need to peel eggplant as strips, it needs to be black-white-black-white... Scratch it slightly with knife like spiral(dont cut it it needs to be stay whole) . Chop the tomatoes and peppers. Put oil to the pan and cook the tomatoes, peppers and garlic. After that (you can add little bit water) add the eggplants to the pan. Wait until the eggplants are cooked. Put yogurt on top of that and its ready. It would be better if you eat it with bread
for zucchini, my grandmother always makes this stuffed zucchini. It is just zucchini, stuffed with rice and some meat, then cooked in a bit pot which basically steams it. Really good!
Just wanted to say thank you. your videos and shorts have genuinely changed my perception on cooking and made me a better cook. Keep up the good work cuz we appreciate it.
Also, most stir-fried veggies tasted great when you eat them hot. Any leftover will be wilted by the time you reheat them the second time, so try to always eat fresh (out of the pan), that way they tasted great.
There is a recipe with zucchini we do in Serbia. It tastes really really good. - Take some zucchini, shred it, salt it, wait for it to let all the water out, then press it with hands so that the whatever is left of water leaves too. - Put the shredded zucchini in a bowl, add 2-4 eggs, and some flour (how you feel is right, i usually go with 3 spoons, depends how much zucchini you shred), then mix everything together. - add salt, pepper, mix. then fry in some pork fat. it has to get that golden-brown color eat it with freshly cut tomatoes and dried bacon and some cottage cheese. perfect for breakfast, lunch or dinner. also a perfect and light meal for summer.
take your zucchini, chop it into discs, pan fry them until you question if they're overcooked, add seasoning, done. thats how i eat zucchini and it is byfar one of my favourite veggies
There is a restaurant near me with Brussels sprouts appetizer that we all fight for, they r crisped up just like that but are also served with some sort of sweet spicy tangy buttery heavenly glaze that just makes them irresistible, and my mom always makes them well too with butter and salt and just baking them, which is pretty basic but like you said it has that flakey outside with a chewy inside and it’s awesome
Hello, this is your friendly neighbourhood Italian to redeem these 5 vegetables. Green beans: very very simple, they go together amazingly with spaghetti if you boil them together. Eat them with a garlicky and slightly spicy tomato sauce, or boiled diced potatoes and pesto, you won't regret it. But if we want to be in KWOOWKland, just blanch them and shallow fry them with garlic and crumbled dry bread. Aubergine/eggplant: parmigiana di melanzane. Nuff said. Zucchini/courgette: you don't like the texture? Make a risotto or a frittata (Italian style thicc omelette that can contain anything from vegetables to pancetta and even your pasta leftovers, it's really its own culinary universe) Beetroot: ok that's tough because not many people here eat them and goat cheese is indeed the best pairing possible, but you can make beetroot gnocchi. Yeah, it's a thing. For more ideas, see zucchini above or Slavic cuisines. Brussel sprouts: again, KWOOWK is spot on. Simple and chewy. They taste really good when stir fried with butter and a splash of beer, or you can go nuts and cook them with a diced apple and a nice curry powder, possibly a mustard-forward one (not very traditional but trust me it works).
Another way for zucchini: I was not very fond of veggies as a kid, but my grandma always cooked zucchini in a pan with cream and curry. It makes them a bit soft, not too much tho, and it has just the right flavors. Still tasting like a veggie, but the curry makes it so much more lively. Just try it out
Amazing video as always! And i love brussel sprouts when they are cooked correctly! Hated them as a kid but now i really love them! Specially the method you showed!😊😊😊😊❤❤❤❤
I love all of these vegetables. Some are maybe a bit harder to prepare but really cool in their own way. My favorite ways for each: 5. green beans > I always eat green beans at a greek restaurant. They are literally just green beans in some sort of tomato sauce. I don't know what they do to them but they taste delicious. You can find them easily on the internet so that is a thing. 4. eggplant > my favorite dish with eggplant is called "baingan ka bharta". It's an indian dish. Its an indian curry and is definitely top 3 favorite dishes of all time for me. But i'm a bad cook so i only eat it at restaurants. But if you have a lot of time on your hands and are a good cook then this is the one thing i'd love for someone reading this to take away from this. in fact i just ate it like 2 hours ago. 3. zucchini > to be honest that's a bit of a hard one. I usually just put it in pasta or rice with fried vegetables. I often combine it with beans. I find that zucchini is a bit moist and beans are a bit dry (especially tiger beans). So they kinda compliment each other a bit texture wise imho? But i agree here that they are probably the most uninteresting on the list. 2. beetroots > honestly i eat them extremely rarely, one of the rarest vegetables i eat. I had them in some kind of a bowl once, was pretty nice. 1. brussel sprouts > just bake them together with some other veggies. They are pretty good just as baked veggies with a bit of olive oil and salt. I kinda like the leafy very, very mildly bitter note in between some other baked veggies like potatoes, cauliflower or onions.
I can never understand how people hate eggplants. I'm a 19, soon to be 20 year old Filipino,very familiar with the simple but still tasty "Tortang Talong" which is basically an eggplant omelette of sorts, and it is always a sight in vegetable stew-type dishes such as "Pinakbet" and "Dinengdeng". I personally make my own battered fried eggplant with my own frying batter. I'm quite addicted to the vegetable and would legit love to have a lifetime, never spoiling supply of the things :3
Just grate it and mix with fresh cucumber, scalion, dill, salt, pepper and sour milk/kefir/yoghurt (you may add some water for the yoghurt one) and you'll get the best cold refreshing soup for hot summer days. It's called šaltibarščiai, also known as pink soup, it's the national soup in LITHUANIA and it's 1000x better than gazpacho. Hot boiled (and maybe fried after that) potatoes on a side is a must.
I once had the most incredible middle eastern eggplants of my life at a restaurant. It was soft pillowy buttery thick cubes of eggplant that melted in your mouth. They were sweet and umami and drizzled with a tahini sauce, pomegranate seeds and parsley and were literally magical. Unfortunately the restaurant closed and i have yet to make them myself. One day!
whoever said brussel sprouts doesn't know how to cook good brussel sprouts. It's fair, a lot of us had parents that just boiled the hell out of the sprouts and sure- they're really not great that way. But the way you did them is right- that caramelization and crunch on them goes so well with their green earthy flavor, it becomes so savory and delicious. I make mine roasted with bacon and a little maple syrup; when it all cooks down together the salty savory sweetness + the brussels natural flavor? so incredibly good
@@kathypeters2707 i dislike eggplants in almost every form factor, but then i tried hakka-style eggplant stir fry and it's one of my favorite dishes now. i'm a bit embarrassed i didn't try it until i was in my 20's because my family is taiwanese.
I'd argue that the main strength of zucchini is exactly the fact that they are bland and an in-between state between cucumbers and aubergines. A) They taste basically like a cucumber, but their consistency allows you to actually cook them. You can't exactly fry a cucumber and expect good results, can you? Well, you can with this beautiful thing. Fry some zucchini circles in a generous amount of butter and garlic, maybe even top them with some grated cheese, and you'll be blown away at their juiciness and clean, unobstructed vegetable flavor B) Their plainness allows for insane versatility. Maybe the fries didn't quite work out, but you can grate them, mix them with some potato and pumpkin, and get wonderful healthy fritters (they absolutely slap with sour cream or some salmon and poached eggs in the morning).
My favorite green bean dish is really simple and one my mom always made me. It’s stir-fried green beans with cumin seeds, some garlic and once done generously sprinkle with salt😊
I really had no choice but to love veggies; my mom was one of those no sugar allowed, all-organic, grows her own micro-greens (still!!) massively crunchy hippie-types, so when I was a kid I got handed a bowl with cucumber slices or a cut up green pepper or "cauliflower popcorn!" 😂 - which ofc was just a bowl of tiny cauliflower florets. I didn’t really know better to be mad abt it then & I'm SO grateful now! Also, in summer, when everyone & their granny is trying to foist their "oh sh!t I grew way too many zucchinis" harvest off on you (maybe is a Midwest thing lol) I'll just slice them med-thicc & almost poach them in a little butter & milk (+ salt & pepper, ofc). I cook 'em till they're *just* soft, so they're not total mush. (Incidentally, my HUNGARIAN gran taught me that one.😁) That said, so sorry to disappoint but not even your considerable skillz & charm can convince me eggplant is anything but VILE. That & okra. They can both get bent. 🤢😂 I'll definitely be trying yr green beans dealie tho, those looked awesome.👍🏼
Try frying the courgette (if thats possible idk about cooking) before hand and then crisping it up with cheese and garlic and breadcrumbs in the oven maybe that will turn out better
In our home, we like to pickle zucchini in thinly sliced shreds together with some sugar, herbs and spices. You can add it on basicly anything to brighten up a dish. Jar never lasts longer than a few days.
The Zucchini needed to be dried out more before attempting to batter them. I would suggest using the oven to slow roast them, or maybe even a dehydrator.
Try to cover the zuccini in flour first and then the egg and the crumbles, and fry it in oil.🌟 Trust me it is sooo good!!💋 And it's even better if you sprinkle some pepper on it!😻
Zucchini pizza tastes absolutely amazing! Probably my favorite pizza tbh. Thin slices of zucchini, tomato sauce, shredded cheese and premium olive oil, as simple as that. Just make sure the dough is thin to get crispy.
Try avocado oil or grape seed for a higher smoke point? Even clarified butter. We love potatoes, green beans, onions and diced ham as a dish together. Love your channel and everything looked great!
Zucchini goes really well together with tuna , and in the Korean cuisine they make really simple but delicious zucchini banchan. In Cyprus they make this zucchini and egg stir fry which I love ! Also understanding how to combine different vegetables is crucial ! Not all vegetables go together, they need to match the texture, taste and also as you say you also eat with your eyes.
Hi Kevin, these vegetables that you cite are really delicious, and I like your recipes. Zucchini is a vegetable I always have at home as I use it often in soups and other dishes. Just a note on your recipe, the zucchinis needed to be thinner slices in the crumbs (cut with a peeler) and fried. I often do this recipe and fry them in the oil that comes with semi dried tomatoes. they are really really delicious
Try making caramelized zucchini - shred it on a box grater or in a good processor and then cook it over medium heat for like 30-45 minutes, till they dry out and go brown. Works great in pasta or with beans (and I know how you like beans).
I like that you kept the Courgette failure. Failing is a important part of creation and we learn a lot when doing it. I want to to try your receipe. Maybe dehydrare them, using salt, before putting them in the hoven. I think they reliesed their water while heating.
green beans/haricot verts is one of my favorite vegetables but i can see where people come from. When my parents cook them they litterally just boil them and they get miscolored and boring. Literally just throw in a frying pan with seasonings and fat of your choice and its perfect.
Fajita style zucchini and squash is amazing. Come to Texas and try some! I also like adding zucchini to dishes that have tons of flavor already like marinara pasta or Asian noodles and tofu just for the extra nutrients. The blandness is an advantage there.
From my experience in Italian kitchens, we tend to soak the Zucchini in milk, then toss in flour. Creates a perfect thin batter, eggs are really not needed at all for it. I always had a dry seasoning of oregano, thyme, rosemary and sage on my section and tossed together with flaky salt. Really recommend trying this out and giving it another shot!
10:07 great segue lol. Also, I loved these veggies to begin with but these preparations are definitely now on my list. For zucchini, which is actually a favourite of mine, I suggest my way of thinly sliced, fried in butter and garlic, and adding parmesan at the end- very delicious. I feel like cooking most vegetable with garlic and butter already makes them instantly better though haha.
One of my all time fave veggie dishes combines cucumber and peas. Peel a cuke. Slice lengthwise and scoop out seeds with a spoon. Cut into 1/4” half circles. Add butter to a pan. Sauté cucumber slices till a bit soft and a little brown. Add in 1/2-1 cup of frozen petite peas (I like LeSueur). When heated through, season with salt and pepper, and fresh dill.
As a Courgette (Zucchini) lover, i think a cheap and extremely easy dish you could try is Courgette Pasta seasoned with garlic. I can assure you that is super good (especially if you like garlic). For the recipe you just need pasta (whatever you choose, but i can assure you with spaghetti it's delicious), courgette, garlic, olive oil, seasoning (i usually put white pepper, salt, oregano, and some more herbs), lemon (use and abuse), onions and if you have FANCY choices, some jalapenos or piri-piri go well too. This was a dish I love since I was a kid and is a part of my childhood. :) For the Beetroot i think you could try making bread or rice with the water from the Beetroot when cooked. It surely is good too.
All these vegetables, for me; Green beans-steamed, salt & pepper, garlic butter. Aubergine (!)-stuffed or roasted chunks. Roasting makes it very meaty. Courgette-love them! I put them in so many things, also courgetti. Can't beat it. Beetroot-julienned and pickled. It's the only way I can eat it, hate it every other way! Not tried it in kimchi yet, but it's on the list. Sprouts-this is my signature winter/xmas dish. Trim, halve some, leave others whole. Either chop thick bacon (or cooking bacon, v cheap) into small peices or use lardons. Pour over single cream. Sprinkle blue cheese all over, bake for 30 mins. Every sprout hater who has eaten at mine in winter loves it. I use either a small enamel roasting dish or a big square glass one, depending on how many are eating. Make sure the cream covers most of the sprouts 👍
4:30 My mom sometimes make zucchini balls and it's someout out of the world really. She makes the zucchini sort of a paste/sauce and fry them in pan with oil.
For zucchini, I've found that the best way to make it is to basically treat it like onion rings, but this only works with like the really BIG ones from the garden, can't really find it in a regular grocery store. They have like this mushy seed stuff in the middle that you have to cut out, so that's why they're rings, but you have to salt them generously (and leave for a few minutes so all the water comes out), then coat it in flour, then egg (seasoned to hell!! Seriously, use a ton of spices), then breadcrumbs and fry on a pan. It tastes SO good and is a staple in our home!
I love to grate up zucchini and eggplant (or just finely chop them) and add them into pasta sauces, chili (yeah I know it sounds weird but you don't really notice them in it), soups, stews. I've sauteed them with garlic and added them into omelets/frittatas or quiches, I'll add them with mushrooms, onions, bell peppers, carrots and celery to some potatoes or sweet potatoes and fry it all together like a *hash* to go as a side dish to any meal, but especially for breakfast. great start to the day with some eggs or a tofu scramble.
I somehow got my mom to like spinach through a very similar recipe to the green beans. It works really well for asparagus too. Though I'm not a fan of green vegetables, I have that gene that makes certain things taste really bitter and soapy. Especially parsley.
Zucchini is one of my favorite, one of the best way to cut them in julienne strips, cook them is in a pan with olive oil, minced garlic, salt, just a tiny bit of paprika and curcuma, but not too much so they can stay a little bit crunchy. Or, another way, you cut them in little cubes, put them in a pan with oil, onions, salt and pepper, cook for a while, then add eggs and make them like scrumble eggs, but with zucchini. The eggs will be like a collant for the zucchini that will gain more flavour! In this kind of recipie, I also like do add a little bit of pieces of cheese (mozzarella or emmental cheese).
People don't like zucchini?! I've always found them to be a good "beginner" vegetable. They're sweet yet neutral, and go with so many dishes as a result. Just chop them and sautee them in pepper, salt, herbs, garlic, and onion. Or put them in a curry (especially Thai curry), soup, zoodles, zucchini bread, etc. Yummm.
I often make beetroot chips in the oven. The key is lots of seasoning. Make them spicy with chilli powder or chilli flakes and add some yogurt and mint dip! Very nice.
That kind of Zucchini is very strong flavored and has a very distinct taste. The trick there is to salt it HEAVILY at the beginning of cooking to release the moisture and then cook it for a while until it renders the strong taste a little. Pairs best with olive or neutral vegetable oil, not that great with butter or lard. If properly cooked it should be kind of mushy and brown, but it has a strong umami flavor that is very good imo. You can use shallot, onion or ginger to give it aroma and other veggies that pair well with it are bell peppers or carrots. I also love it mixed with egg. Zuccini egg omelette is sooo good. But again, you gotta cook it up for a while first. If you wanna go comforting you can alao make easy zuccini puree by overcooking your zuccini (not burnt, just very mush) and then use a handmixer, blender or the like to blend it.
If you want a fun recipe with beetroot you can try to do Spätzle. It's great. For 4 people 375 g flour 3 eggs (1 egg every 125g flour) Pinch of salt 1/2 beetroots Some water Peel and mix the beetroots with at least 1 of the eggs, so that it becomes creamy. Then add this paste to the flour and the other eggs and mix until it becomes really sticky. If it's too dense add some water. Boil a pot of water and salt it and then use the thing you use to pick up gnocchi,(if you don't have the right thing), to make the paste go through the holes, (they shouldn't be too small, don't use a strainer). They cook in less than a minute. I usually eat them with melted butter and onions/leek
I grew up with eating fried zucchinis and its still one of my favorite vegetable meals. First things first you have to slice your zucchinis thin. Then cover them with just flour and fry them until you see nice brown crisp. I think you can call them chips at this point but still its easy and worth trying
My favorite way to cook brussel sprouts is to use a mandolin and get them super thin. Toss the shreds in olive oil, lemon juice, salt, pepper, and garlic powder. Heat a skillet on the stove (medium heat) with just a small bit of olive oil and ad in the brussels. Cook until crispy and delicious.
A good one for courgette/zucchini is to slice it into 1cm thick circles and then on a hot pan char them a little bit (gotta keep an eye on it as they can go from golden to burnt very quick). Chop them up and add some salt and chilli flakes. I usually add this to a tomato pasta dish for a bit more veggies with aubergine which I do the same thing to!
Fun fact: Brussels sprouts are COMPLETELY different now compared to a few decades ago. A massive amount of work recently went into cultivating tastier sprouts.
Bro Brussels sprouts are bussin
@liza martin most veggies and fruits are
bananas didnt used to be yellow
@liza martin literally every single fruit and vegetable and cereal ( not an exageration btw ) you eat Is genetically modified, Even apples and bananas
@liza martin most "genetically modified plants" arent genetically modified, Just bred with differenti kind of the same plant for Ideal conditions, exeption for some grains which were bombarded with radiation, Still safe to eat tho
@lizamartin4705 i dont see a reason to not be fine with it, as long as it tastes good lol
As someone who grew up in India, a country that has a rich vegetarian cuisine, I can't wrap my head around it when people say they don't like vegetables.
Americans don’t season things so that’s prob y lol some ppl don’t realize ur supposed to season ur veggies 😬
Agree with the idea of people not knowing how to cook the vegetables rather than they are bad. I love all vegetables, even the ones I am alergic to and cannot eat anymore : )))) My granma and mum were great cooks and new how to season food.
Yeah growing up in the U.S. I never understood why my white friends hated veggies, but then in like 5th grade I had to get school food one day and I understood. Mostly the way most people make green beans is with canned and they just boil the heck out of them until they taste awful.
For me, it’s because certain vegetables taste either too bitter or way too sweet for me to handle, or have a strange texture
Yeah most middle class white families prepare vegetables by boiling them into oblivion. It’s leftover from how the British treat vegetables. As John Steinbeck said, ““For example, the average English cook regards a vegetable with suspicion. It is his conviction that unless the vegetable is dominated and thoroughly convinced that it must offer no nonsense, it is likely either to revolt or to demand dominion status.” “ Americans don’t go quite as far as the British here but we learned from them and are trying to improve.
Honestly pretty much any vegetable stir fried will make it taste great
Okra and bitter gourd tho
This is actually true
Fry almost every vegetables and it becomes great. Baked vegetables a close 2nd.
Pity the zucchini failed. Suggestion please. Maybe stick it sliced and open in fridge for a period of time to dehydrate?
Fridges and freezers are the most common dehumidifiers.👍
@@icecube6421 for the bitter gourd, I make like a scramble egg with onions, tomatoes and garlic
@@Michael_Brockzucchini tastes good fried
I grew up exclusively on fast food and frozen food, so I never really ate much in vegetables. As a (barely) functioning adult who can cook, I've discovered just how much I love cooking and eating vegetables. The dishes I make are packed with them. So great that I decided not to go back to fast food anymore, and instead focus on cooking delicious vegetable-packed dishes.
Get a load of Big Veg over here astroturfing. :P
For me, zucchini's weakness is also it's feature: like tofu, it has no taste but it takes on the flavour of whatever you cook it with.
I personally feel like zucchini got a pretty strong taste
In Poland, beetroot is often used to make borscht (pol. barszcz), a sour soup. Alternatively, beets are pickled in jars and then served with potatoes and meat or other side dishes.
i love borscht, when it's the season I love that cold soup type polish borscht
@@ilovelucy123 Polish barszcz definitely isn't served cold, you're probably thinking of Lithuanian version that's based on the dish.
EDIT: changed Latvian to Lithuanian
@@cobaltchromee7533 in Poland we also have cold version od Barszcz which we call Chłodnik Litewski (Latvian's cold soup). It's veeery very similar because it came to our land from Latvia 😄 sorry for the missconceptions. I think that in central Europe we inspired each other with our quisine and similar food was available so we share lots of similarities
@@ilovelucy123 That's exactly what I meant. It's not Polish barzcz, it's a Lithuanian spin which is also common here.
EDIT: changed Latvian to Lithuanian
Pickled beets are amazing
Zucchini is such a tasty vegetable tbh. I usually slice it and I grill every slice on both sides. Then I sprinkle it with kosher salt and it’s done! Sometimes I servy it with grilled sliced red bell pepper seasoned the same. It’s my favorite side dish. Leftover slices are usually going as a pizza topping next day
Zucchini is so easy to make tasty. The fries don’t work well due to the moisture I think. Even when I grill it tho and forget the seasoning I top it with garlic salt at the end and it’s perfect 😍
I love jusr grilling them with oil and salt. Another great thing is cooking them in the oven, on toast, with feta cheese and maybe some onion. Amazing quick meal
@@morganh.5377 i think zucchini fries really depend on the recipe. i had it once from a restaurant and it was sooo good. i think they used a much thicker batter and deep fried them instead of baking, and probably added a shit ton of seasoning cuz it was so flavourful
As you get older, you start to appreciate vegetables. You learn to prepare them better and you are more willing to experiment with different flavors. Green beans and garlic is wonderful. You can eat them alone or as a side dish.
I'm literally 10 and I love green beans
People hate eggplants?
My grandma and her eggplant curry would like to have a _word._
Exactly lol I thought this would be veggies that I've never heard of, but these pretty popular already.
When it’s not cooked right it’s meh, and most people I know of have no idea how to cook it.
@@Fujoshi1412 yeah. Undercooked eggplant is a horror story. Cooked right it’s like man’s sonnet to the gods.
Hey! You cant talk all that without giving us the recipe
I hated it as no one could make it tasty for me. When I ate a nicely done eggplant I changed my mind, now I kind of enjoy it
The eggplant dish is a japanese dish called Nasu Dengaku. it's a great way to elevate the eggplant (a cheap and often overlooked veggie) into something delicious!
Zucchini fritters is the way to go. Kind of like zucchini pancakes. Or Meghan Markle's zucchini pasta sauce. You basically cook it down in broth and garlic for 3-4 hours until it's mush but it tastes so buttery and creamy and luscious
You can make a soup out of it.
@lizamartin4705 you can't dislike someone but still agree with one thing she/he has done.
@lizamartin4705wow... That's blind hate there...
Yes, zucchini fritters are delicious! And zucchini bread.
Grilled zucchini is actually pretty tasty. The trick is to cut the zucchini to 10-15 mm thick disks and then salt them, let them sit, pat them dry and apply some vegetable oil or other high temperature cooking oil on them, like ghee would probably work. Then grill or fry them on very hot temperature like 1 min or less per side, apply spices or barbeque sauce of your liking and quickly caramellizate that on top. Then serve. The zucchini will still stay firm and not go sloppy and it actually goes really well with other barbeque food items.
Tips for zucchini: seasoned simply and grilled is the best presentation I’ve found. I also like battered and pan fried. You can also do “zoodles” which I’m not a fan of but it can work
Zucchini bread is how I get rid of all mine
cucumbers are superior zucchini’s and no one will change my mind 💪
For me, the best way to use zucchini is in a vegetable patty. It's really easy, just grate it, squeeze the water out of it and throw it in a bowl, add one potato and one carrot, which I also grate. Then to the grated vegetables I add a finely chopped onion, salt, pepper, a little oregano, some garlic seasoning, three spoons of flour (but it can't be more) and one large egg. I mix it all well until it forms a strange sticky mass, and then throw the little patties into the pan.
It sounds very much like mücver, which is a zucchini patty from the Turkish cuisine. I love zucchini that way as well
Zucchini is probably my favourive veg from those in the video and the best way to treat them (my moms way
Yeah, I think one of the reasons his zucchini experiment failed is that he didn't give it the same treatment as the eggplant: coat it in salt and let it lose excess water before applying heat, that way it increases the chance of it browning and developing flavor (water prevents the vegetable from going above 100 ⁰C, which is necessary for the Maillard reaction to take place)
Depending on what variety of zucchini you're working with, you don't even need to deseed it if you use the salt technique, specially if you're going to cook it with high heat (sauteing, frying, broiling)!
Sounds really good and I'll give it a try but why on earth would you deseed zichinni? Seeds are tiny and actually good for our guts, so maybe next time she can skip this step :) more time saved but also healthier.
@@katd7716 That's because a part with seeds has more liquid in it. And you don't need any extra liquid in your dough because you'll need extra flour then (and it won't be healthy) or it won't work and you'll get zucchini porridge on your pan instead of pancakes.
I agree that best zucchini treatments are either fritters or stewing them into nothingness. But the question is, if you need to get rid of both taste and texture of zucchini to make it good, why bother? Just switch to better veg.
Another thing you can do with a veg you don't like is to try it pickled. Zucchini relish, dilly beans, pickled beets, and sauerkraut are all great.
Love pickled beets.
I actually like all of these vegetables! If you want a real challenge, please do bittermelon and okra!
Okra is beyond saving imo. For the benefit of all humanity best way to deal with okra would be to genetically modify and get rid of it.
@@ilke3192 All of India would like to have a word with you.
fried okra is the bomb
i hate okra tbh
Okra stewed in curry my beloved
For the eggplant glaze, you should try adding brown sugar to balance out the flavors
He added sugar, so just add a dab of molasses. Or honestly, it's a glaze, skip the sugar and add straight molasses for that "brown" sugar flavor
For the zucchini- what I do is I cut a couple small zucchinis into quarters long ways, I use olive oil salt pepper and garlic on top and put it in the oven at 425 until it seems right, then I put either some sort of marinara/ tomato pasta sauce on top or occasionally vodka sauce, parmesan on top is a bonus!
Hearing people dislike vegetables is like hearing people dislike ice cream
Breaking bad reference
They have their taste buds perverted by today's consumerist sad world.
why do i see you everywhere
I break my bad each time someone says they hate veggies
I dislike ice cream
I had no idea someone could possibly hate zucchini. It's so tasty!
My mom hates it too. And I genuinely don't understand why.
@@nathanielnadeau6501 most people I know who have hated it said it was the texture
It is! Especially when marimated
@@nathanielnadeau6501prolly cause it's too short
@@fierankearey9118 This. I can't get my squash-prejudiced family members to try it, but more for me I guess? I love pan-carmelizing it with soy sauce or italian seasoning.
I use Zucchini as a sponge for sauces. In Boeuf Bourguignon, in pasta dishes... Zoodles are cool too, but only half-half with pasta. Zucchini in lasagna is a good idea. Or in a Capponata. You can even put some into your pesto. I eat Zucchini a lot whenever I need to add fibre but I don't want it to taste too overpowering
As a child my mom often made "Speckböhnchen" it is Green Beans wrapped with bacon and Sautéed in a pan with some oil. Was pretty nice
As an italian, there is a really nice way to cook zucchine. Get large zucchine, cut lengthwise so you get long ovals. Put them on a plate and salt on both sides. Wait 2 hours so they soften and lose the bitter taste. Dunk them in flour, then beaten eggs and fry in a pan with shallow oil (a bit more is also nice). Flip them using a fork when they're almost golden brown. Put on a plate with paper towels to absorb the oil. No need to salt as they're salted from before.
Green Beans- make a dish called Taze Fasulye. (Very popular in Turkey) It’s like tomato green beans but it’s delicious and goes great with yogurt/rice
Eggplant- make a dish called Karnıyarık. (Also popular in Turkey) (Tip-Do not be afraid to add spices) Basically eggplant with a meat mixture on it. It’s delicious.
Zucchini- grate the zucchini and make a dish called Mücver. (Popular in Turkey too) Yogurt, grated zucchini, cilantro, mint, black pepper and more mixed with flour and eggs. This mixture is fried one spoon at a time and it’s the most delicious thing ever, especially if you eat it with yogurt.
Beetroot- boil the beetroot and chop it up, put it in some yogurt. This is a side dish and It’s so good
Brussels Sprouts- I’ve never eaten Brussels sprouts since it isn’t native to Turkey
Ahaha, videoyu izlerken birebir aynıları geçti aklımdan
Not sure if it is part of a Turkish dish, but I love babaganoush. I know it's Mediterranean.
I used to eat more Turkish dishes, I grew up in Germany, lived there till the late 80s. We had many great Turkish restaurants in our city. Lots of great meals. Always so fresh tasting and well seasoned. I miss it so much. I also love the fast food Turkish options like Döner, lahmacun, and Börek. There where Döner stands/restaurants every other street.
I actually really like courgette. I normally cut it into cubes and then stir fry them with a lot of garlic and salt and finish it with whatever spice I want. But i also like to cut it into sort of fillets and grill them
For Zucchini, the best way to cook them is to fry them and make a side sauce. I prefer lemon aioli.
Fry them with panko crumbs, then add a pinch of salt when they're fresh out of the oil. Let sit, then dip. So good.
I also like adding zucchini to pasta sauce with other veggies.
I love every vegetable. The only one I had a hard time with as a kid was baked squash. I use to put applesauce on mine until I was in my 20s. Now I love squash.
You need to try the Çığırtma. It is a special meal of Northern İzmir, Turkey. And nobody dont know that meal even they are from Agean region. Its has eggplant, tomato, green pepper and garlic. You need to peel eggplant as strips, it needs to be black-white-black-white... Scratch it slightly with knife like spiral(dont cut it it needs to be stay whole) . Chop the tomatoes and peppers. Put oil to the pan and cook the tomatoes, peppers and garlic. After that (you can add little bit water) add the eggplants to the pan. Wait until the eggplants are cooked. Put yogurt on top of that and its ready. It would be better if you eat it with bread
for zucchini, my grandmother always makes this stuffed zucchini. It is just zucchini, stuffed with rice and some meat, then cooked in a bit pot which basically steams it. Really good!
Just wanted to say thank you. your videos and shorts have genuinely changed my perception on cooking and made me a better cook.
Keep up the good work cuz we appreciate it.
Also, most stir-fried veggies tasted great when you eat them hot. Any leftover will be wilted by the time you reheat them the second time, so try to always eat fresh (out of the pan), that way they tasted great.
There is a recipe with zucchini we do in Serbia. It tastes really really good.
- Take some zucchini, shred it, salt it, wait for it to let all the water out, then press it with hands so that the whatever is left of water leaves too.
- Put the shredded zucchini in a bowl, add 2-4 eggs, and some flour (how you feel is right, i usually go with 3 spoons, depends how much zucchini you shred), then mix everything together.
- add salt, pepper, mix. then fry in some pork fat. it has to get that golden-brown color
eat it with freshly cut tomatoes and dried bacon and some cottage cheese. perfect for breakfast, lunch or dinner. also a perfect and light meal for summer.
You could try Zuchinni Mexican Style.
You stir-fry cube-sliced tomatoes, onions, jalapeños, and the zuchinnis, until the zuchinnis are a bit soft.
take your zucchini, chop it into discs, pan fry them until you question if they're overcooked, add seasoning, done. thats how i eat zucchini and it is byfar one of my favourite veggies
There is a restaurant near me with Brussels sprouts appetizer that we all fight for, they r crisped up just like that but are also served with some sort of sweet spicy tangy buttery heavenly glaze that just makes them irresistible, and my mom always makes them well too with butter and salt and just baking them, which is pretty basic but like you said it has that flakey outside with a chewy inside and it’s awesome
Hello, this is your friendly neighbourhood Italian to redeem these 5 vegetables.
Green beans: very very simple, they go together amazingly with spaghetti if you boil them together. Eat them with a garlicky and slightly spicy tomato sauce, or boiled diced potatoes and pesto, you won't regret it. But if we want to be in KWOOWKland, just blanch them and shallow fry them with garlic and crumbled dry bread.
Aubergine/eggplant: parmigiana di melanzane. Nuff said.
Zucchini/courgette: you don't like the texture? Make a risotto or a frittata (Italian style thicc omelette that can contain anything from vegetables to pancetta and even your pasta leftovers, it's really its own culinary universe)
Beetroot: ok that's tough because not many people here eat them and goat cheese is indeed the best pairing possible, but you can make beetroot gnocchi. Yeah, it's a thing. For more ideas, see zucchini above or Slavic cuisines.
Brussel sprouts: again, KWOOWK is spot on. Simple and chewy. They taste really good when stir fried with butter and a splash of beer, or you can go nuts and cook them with a diced apple and a nice curry powder, possibly a mustard-forward one (not very traditional but trust me it works).
My family does a beetroot sidedish with pretty much only boiled beetroot and goat cheese all mixed together into the microwave. It tastes really good.
Another way for zucchini:
I was not very fond of veggies as a kid, but my grandma always cooked zucchini in a pan with cream and curry. It makes them a bit soft, not too much tho, and it has just the right flavors. Still tasting like a veggie, but the curry makes it so much more lively. Just try it out
Amazing video as always! And i love brussel sprouts when they are cooked correctly! Hated them as a kid but now i really love them! Specially the method you showed!😊😊😊😊❤❤❤❤
I love all of these vegetables. Some are maybe a bit harder to prepare but really cool in their own way. My favorite ways for each:
5. green beans > I always eat green beans at a greek restaurant. They are literally just green beans in some sort of tomato sauce. I don't know what they do to them but they taste delicious. You can find them easily on the internet so that is a thing.
4. eggplant > my favorite dish with eggplant is called "baingan ka bharta". It's an indian dish. Its an indian curry and is definitely top 3 favorite dishes of all time for me. But i'm a bad cook so i only eat it at restaurants. But if you have a lot of time on your hands and are a good cook then this is the one thing i'd love for someone reading this to take away from this. in fact i just ate it like 2 hours ago.
3. zucchini > to be honest that's a bit of a hard one. I usually just put it in pasta or rice with fried vegetables. I often combine it with beans. I find that zucchini is a bit moist and beans are a bit dry (especially tiger beans). So they kinda compliment each other a bit texture wise imho? But i agree here that they are probably the most uninteresting on the list.
2. beetroots > honestly i eat them extremely rarely, one of the rarest vegetables i eat. I had them in some kind of a bowl once, was pretty nice.
1. brussel sprouts > just bake them together with some other veggies. They are pretty good just as baked veggies with a bit of olive oil and salt. I kinda like the leafy very, very mildly bitter note in between some other baked veggies like potatoes, cauliflower or onions.
Brusselsprouts cooked with bacon are to die for! They soak up all that bacon grease flavour so well
Till they are chared and crispy. At the end season with a bit of freshly ground nutmeg.
I can never understand how people hate eggplants. I'm a 19, soon to be 20 year old Filipino,very familiar with the simple but still tasty "Tortang Talong" which is basically an eggplant omelette of sorts, and it is always a sight in vegetable stew-type dishes such as "Pinakbet" and "Dinengdeng".
I personally make my own battered fried eggplant with my own frying batter. I'm quite addicted to the vegetable and would legit love to have a lifetime, never spoiling supply of the things :3
People when cooking meat: prepares it for hours with cooking and seasoning.
Vegetables: i dont like it raw so i wont bother
Pickled beetroot really tastes good. It fits really well with potatoes and some sort of meat and is fairly ease to make yourself
It's even better when paired with horseradish
Just grate it and mix with fresh cucumber, scalion, dill, salt, pepper and sour milk/kefir/yoghurt (you may add some water for the yoghurt one) and you'll get the best cold refreshing soup for hot summer days. It's called šaltibarščiai, also known as pink soup, it's the national soup in LITHUANIA and it's 1000x better than gazpacho. Hot boiled (and maybe fried after that) potatoes on a side is a must.
I once had the most incredible middle eastern eggplants of my life at a restaurant. It was soft pillowy buttery thick cubes of eggplant that melted in your mouth. They were sweet and umami and drizzled with a tahini sauce, pomegranate seeds and parsley and were literally magical. Unfortunately the restaurant closed and i have yet to make them myself. One day!
whoever said brussel sprouts doesn't know how to cook good brussel sprouts. It's fair, a lot of us had parents that just boiled the hell out of the sprouts and sure- they're really not great that way. But the way you did them is right- that caramelization and crunch on them goes so well with their green earthy flavor, it becomes so savory and delicious. I make mine roasted with bacon and a little maple syrup; when it all cooks down together the salty savory sweetness + the brussels natural flavor? so incredibly good
I could never imagine myself eating eggplants, but parmigiana alla melanzana changed my mind. You should try it!
@@kathypeters2707 i dislike eggplants in almost every form factor, but then i tried hakka-style eggplant stir fry and it's one of my favorite dishes now. i'm a bit embarrassed i didn't try it until i was in my 20's because my family is taiwanese.
tortan talong (basically egg, and eggplant.) ((usually with rice))
Lol, Try Indian BAINGAN BHARTA (SMASHED EGG PLANT) recipe.. I swear. You will realize, It's a Heaven in taste, You missed in your Life
@@sasmalprasanjit2764 Tried it as well and boy was that a journey of taste
I'd argue that the main strength of zucchini is exactly the fact that they are bland and an in-between state between cucumbers and aubergines.
A) They taste basically like a cucumber, but their consistency allows you to actually cook them. You can't exactly fry a cucumber and expect good results, can you? Well, you can with this beautiful thing. Fry some zucchini circles in a generous amount of butter and garlic, maybe even top them with some grated cheese, and you'll be blown away at their juiciness and clean, unobstructed vegetable flavor
B) Their plainness allows for insane versatility. Maybe the fries didn't quite work out, but you can grate them, mix them with some potato and pumpkin, and get wonderful healthy fritters (they absolutely slap with sour cream or some salmon and poached eggs in the morning).
As someone with completely different taste than my parents, I feel like you have to try new approaches to things you ate growing up!!
My favorite green bean dish is really simple and one my mom always made me. It’s stir-fried green beans with cumin seeds, some garlic and once done generously sprinkle with salt😊
I went to rome recently and i dont really like eggplant. But there was a dish with eggplant that i ate there and it was the best thing i ever tasted
Eggplant Parmesan? Idk that's the only eggplant recipe I like
@@Delta5x7 yeahh thats it!! It was so good
I really had no choice but to love veggies; my mom was one of those no sugar allowed, all-organic, grows her own micro-greens (still!!) massively crunchy hippie-types, so when I was a kid I got handed a bowl with cucumber slices or a cut up green pepper or "cauliflower popcorn!" 😂 - which ofc was just a bowl of tiny cauliflower florets. I didn’t really know better to be mad abt it then & I'm SO grateful now!
Also, in summer, when everyone & their granny is trying to foist their "oh sh!t I grew way too many zucchinis" harvest off on you (maybe is a Midwest thing lol) I'll just slice them med-thicc & almost poach them in a little butter & milk (+ salt & pepper, ofc). I cook 'em till they're *just* soft, so they're not total mush. (Incidentally, my HUNGARIAN gran taught me that one.😁)
That said, so sorry to disappoint but not even your considerable skillz & charm can convince me eggplant is anything but VILE. That & okra. They can both get bent. 🤢😂 I'll definitely be trying yr green beans dealie tho, those looked awesome.👍🏼
Try frying the courgette (if thats possible idk about cooking) before hand and then crisping it up with cheese and garlic and breadcrumbs in the oven maybe that will turn out better
In our home, we like to pickle zucchini in thinly sliced shreds together with some sugar, herbs and spices. You can add it on basicly anything to brighten up a dish. Jar never lasts longer than a few days.
I love your cooking and your personality bec you are not afraid of sharing your honest opinion with the world ! Respect 👏
The Zucchini needed to be dried out more before attempting to batter them. I would suggest using the oven to slow roast them, or maybe even a dehydrator.
Try to cover the zuccini in flour first and then the egg and the crumbles, and fry it in oil.🌟 Trust me it is sooo good!!💋 And it's even better if you sprinkle some pepper on it!😻
Zucchini pizza tastes absolutely amazing! Probably my favorite pizza tbh. Thin slices of zucchini, tomato sauce, shredded cheese and premium olive oil, as simple as that. Just make sure the dough is thin to get crispy.
You should try cutting zucchinis into thin pieces/chips and add salt and white pepper. My dad cooks this and it tastes amazing
Try avocado oil or grape seed for a higher smoke point? Even clarified butter. We love potatoes, green beans, onions and diced ham as a dish together. Love your channel and everything looked great!
Zucchini goes really well together with tuna , and in the Korean cuisine they make really simple but delicious zucchini banchan. In Cyprus they make this zucchini and egg stir fry which I love !
Also understanding how to combine different vegetables is crucial ! Not all vegetables go together, they need to match the texture, taste and also as you say you also eat with your eyes.
A courgette is just a cucumber that I left in my fridge and now it’s been expired for the last 5 years
Kwoowk is just the absolutely greatest human semi-alive
semi-alive?
for courgettes fries I reccomend shallow frying with tempora batter
Finally, the truth about vegetables has been declared. Thank you for your service!
Hi Kevin, these vegetables that you cite are really delicious, and I like your recipes. Zucchini is a vegetable I always have at home as I use it often in soups and other dishes. Just a note on your recipe, the zucchinis needed to be thinner slices in the crumbs (cut with a peeler) and fried. I often do this recipe and fry them in the oil that comes with semi dried tomatoes. they are really really delicious
You rock man! Any vegetable can be great with the correct ammount of work!😊😊😊❤❤😊❤😊❤
Try making caramelized zucchini - shred it on a box grater or in a good processor and then cook it over medium heat for like 30-45 minutes, till they dry out and go brown. Works great in pasta or with beans (and I know how you like beans).
Watching your videos just convinces me to pop into my kitchen and cook something new, something interesting. Love your videos
beans herbs(or whatever it’s called in english) is a game changer it instantly tastes so much better
I like that you kept the Courgette failure. Failing is a important part of creation and we learn a lot when doing it. I want to to try your receipe. Maybe dehydrare them, using salt, before putting them in the hoven. I think they reliesed their water while heating.
Ive always loved green beans, my grandma used to grow them in her garden and i would pick them and eat them straight from the garden so 😊
green beans/haricot verts is one of my favorite vegetables but i can see where people come from. When my parents cook them they litterally just boil them and they get miscolored and boring. Literally just throw in a frying pan with seasonings and fat of your choice and its perfect.
Love yr Brussel sprouts & eggplant recipes. Love yr channel and yr sense of humor 😉👍🏻👍🏻👍🏻
Fajita style zucchini and squash is amazing. Come to Texas and try some! I also like adding zucchini to dishes that have tons of flavor already like marinara pasta or Asian noodles and tofu just for the extra nutrients. The blandness is an advantage there.
From my experience in Italian kitchens, we tend to soak the Zucchini in milk, then toss in flour. Creates a perfect thin batter, eggs are really not needed at all for it.
I always had a dry seasoning of oregano, thyme, rosemary and sage on my section and tossed together with flaky salt. Really recommend trying this out and giving it another shot!
As a Filipino, when I heard eggplant was on this list, I took that personally.
I am asian and I have always loved these vegetables. Especially when their in a sauce that is 50% MSG
10:07 great segue lol.
Also, I loved these veggies to begin with but these preparations are definitely now on my list. For zucchini, which is actually a favourite of mine, I suggest my way of thinly sliced, fried in butter and garlic, and adding parmesan at the end- very delicious. I feel like cooking most vegetable with garlic and butter already makes them instantly better though haha.
One of my all time fave veggie dishes combines cucumber and peas.
Peel a cuke. Slice lengthwise and scoop out seeds with a spoon. Cut into 1/4” half circles.
Add butter to a pan. Sauté cucumber slices till a bit soft and a little brown. Add in 1/2-1 cup of frozen petite peas (I like LeSueur). When heated through, season with salt and pepper, and fresh dill.
As a Courgette (Zucchini) lover, i think a cheap and extremely easy dish you could try is Courgette Pasta seasoned with garlic. I can assure you that is super good (especially if you like garlic). For the recipe you just need pasta (whatever you choose, but i can assure you with spaghetti it's delicious), courgette, garlic, olive oil, seasoning (i usually put white pepper, salt, oregano, and some more herbs), lemon (use and abuse), onions and if you have FANCY choices, some jalapenos or piri-piri go well too. This was a dish I love since I was a kid and is a part of my childhood. :)
For the Beetroot i think you could try making bread or rice with the water from the Beetroot when cooked. It surely is good too.
All these vegetables, for me;
Green beans-steamed, salt & pepper, garlic butter.
Aubergine (!)-stuffed or roasted chunks. Roasting makes it very meaty.
Courgette-love them! I put them in so many things, also courgetti. Can't beat it.
Beetroot-julienned and pickled. It's the only way I can eat it, hate it every other way! Not tried it in kimchi yet, but it's on the list.
Sprouts-this is my signature winter/xmas dish. Trim, halve some, leave others whole. Either chop thick bacon (or cooking bacon, v cheap) into small peices or use lardons. Pour over single cream. Sprinkle blue cheese all over, bake for 30 mins. Every sprout hater who has eaten at mine in winter loves it. I use either a small enamel roasting dish or a big square glass one, depending on how many are eating. Make sure the cream covers most of the sprouts 👍
4:30
My mom sometimes make zucchini balls and it's someout out of the world really. She makes the zucchini sort of a paste/sauce and fry them in pan with oil.
For zucchini, I've found that the best way to make it is to basically treat it like onion rings, but this only works with like the really BIG ones from the garden, can't really find it in a regular grocery store.
They have like this mushy seed stuff in the middle that you have to cut out, so that's why they're rings, but you have to salt them generously (and leave for a few minutes so all the water comes out), then coat it in flour, then egg (seasoned to hell!! Seriously, use a ton of spices), then breadcrumbs and fry on a pan. It tastes SO good and is a staple in our home!
I love to grate up zucchini and eggplant (or just finely chop them) and add them into pasta sauces, chili (yeah I know it sounds weird but you don't really notice them in it), soups, stews. I've sauteed them with garlic and added them into omelets/frittatas or quiches, I'll add them with mushrooms, onions, bell peppers, carrots and celery to some potatoes or sweet potatoes and fry it all together like a *hash* to go as a side dish to any meal, but especially for breakfast. great start to the day with some eggs or a tofu scramble.
You're very gifted and everything looks delicious. Very creative.
I somehow got my mom to like spinach through a very similar recipe to the green beans. It works really well for asparagus too.
Though I'm not a fan of green vegetables, I have that gene that makes certain things taste really bitter and soapy. Especially parsley.
The green beans recipe you did reminded me the first time I liked green beans
hey kwoowk! thanks for your videos! really love your presentation of the recipes.
ps the baked aubergines was insane! my favourite dish rn
Zucchini is one of my favorite, one of the best way to cut them in julienne strips, cook them is in a pan with olive oil, minced garlic, salt, just a tiny bit of paprika and curcuma, but not too much so they can stay a little bit crunchy. Or, another way, you cut them in little cubes, put them in a pan with oil, onions, salt and pepper, cook for a while, then add eggs and make them like scrumble eggs, but with zucchini. The eggs will be like a collant for the zucchini that will gain more flavour! In this kind of recipie, I also like do add a little bit of pieces of cheese (mozzarella or emmental cheese).
People don't like zucchini?! I've always found them to be a good "beginner" vegetable. They're sweet yet neutral, and go with so many dishes as a result.
Just chop them and sautee them in pepper, salt, herbs, garlic, and onion. Or put them in a curry (especially Thai curry), soup, zoodles, zucchini bread, etc. Yummm.
"...a little knob of butter..." and drops in 1/4 cu. Just like Gordon Ramsey!!!
I often make beetroot chips in the oven. The key is lots of seasoning. Make them spicy with chilli powder or chilli flakes and add some yogurt and mint dip! Very nice.
That kind of Zucchini is very strong flavored and has a very distinct taste. The trick there is to salt it HEAVILY at the beginning of cooking to release the moisture and then cook it for a while until it renders the strong taste a little. Pairs best with olive or neutral vegetable oil, not that great with butter or lard. If properly cooked it should be kind of mushy and brown, but it has a strong umami flavor that is very good imo. You can use shallot, onion or ginger to give it aroma and other veggies that pair well with it are bell peppers or carrots. I also love it mixed with egg. Zuccini egg omelette is sooo good. But again, you gotta cook it up for a while first.
If you wanna go comforting you can alao make easy zuccini puree by overcooking your zuccini (not burnt, just very mush) and then use a handmixer, blender or the like to blend it.
If you want a fun recipe with beetroot you can try to do Spätzle. It's great.
For 4 people
375 g flour
3 eggs (1 egg every 125g flour)
Pinch of salt
1/2 beetroots
Some water
Peel and mix the beetroots with at least 1 of the eggs, so that it becomes creamy. Then add this paste to the flour and the other eggs and mix until it becomes really sticky. If it's too dense add some water.
Boil a pot of water and salt it and then use the thing you use to pick up gnocchi,(if you don't have the right thing), to make the paste go through the holes, (they shouldn't be too small, don't use a strainer). They cook in less than a minute. I usually eat them with melted butter and onions/leek
I grew up with eating fried zucchinis and its still one of my favorite vegetable meals. First things first you have to slice your zucchinis thin. Then cover them with just flour and fry them until you see nice brown crisp. I think you can call them chips at this point but still its easy and worth trying
I'm build diff I eat anything
GET GOOD, FOOD IS FOOD
My favorite way to cook brussel sprouts is to use a mandolin and get them super thin. Toss the shreds in olive oil, lemon juice, salt, pepper, and garlic powder. Heat a skillet on the stove (medium heat) with just a small bit of olive oil and ad in the brussels. Cook until crispy and delicious.
A good one for courgette/zucchini is to slice it into 1cm thick circles and then on a hot pan char them a little bit (gotta keep an eye on it as they can go from golden to burnt very quick). Chop them up and add some salt and chilli flakes. I usually add this to a tomato pasta dish for a bit more veggies with aubergine which I do the same thing to!
I'm saving this to my recipe playlist. Thank you o7