THREE SUR­PRIS­ING WAYS TO GIVE VEG­ETA­BLES MORE FLAVOUR

Shape (Singapore) - - Eat Right -

1. Plain Greek yo­gurt smoothed onto a plate is a creamy, tangy bed for veg­gies. 2. Browned but­ter pro­vides next-level nut­ti­ness for a veg­etable saute. Or blend the but­ter with olive oil and vine­gar for a tasty vinai­grette. To brown, just cook but­ter in a saucepan over medium heat for about 3 min­utes, or un­til nutty in aroma and deeply tanned in colour. Im­me­di­ately trans­fer to a heat­proof bowl to pre­vent it from burn­ing. 3. A nut and spice mix, such as Egyp­tian dukkah, dusted over olive oil–coated veg­gies be­fore roast­ing will give them ex­otic flare.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.