Five portions of fruit and vegetables a day, alternating them in different colors, perhaps: this is the recipe for health. But if orange carrots, red tomatoes, intriguing purple eggplants tempt the eyes and taste buds, white vegetables - found especially in winter - often inspire us a little less. So how do we do it? Here is a dish that will make you refresh your views on these veggies as drab.
The nutritional properties of white vegetables
White vegetables are particularly rich in potassium, magnesium and fiber that promote intestinal wellbeing. Not to mention, they’re great for the waist line given their status as low calorie. Particularly important is allicin that helps to lower cholesterol and blood pressure while counteracting heart disease. The property that reduces the risk of cancer can be attributed to quercetin and isothiocyanates. These also prevent cellular aging. Sulphur, found especially in cauliflower, that often causes a rather unpleasant odor when cooked, is actually great for the lungs and respiratory system.
Which white vegetables?
Potatoes, fennel, garlic, onions, leeks, white turnips, parsnips, shallots and cauliflowers should always be around in winter to fully enjoy the benefits they have. In particular, cauliflower is also rich in vitamin C and helps control blood sugar levels and which often recommended for diabetics. Along with its cousin, broccoli, it also seems to prevent prostate cancer. Potatoes, in addition to what has already been listed, help with energy levels and disinfecting the digestive system. Beware, however; potatoes should be considered as a substitute for bread or pasta, not an addition! Onions, a vegetable often relegated to the mere base of the kitchen. are rich in vitamins A, B, C and E. Its antioxidant and diuretic properties are also well known. Finally, white turnips help to stimulate the immune system. Basically a natural flu vaccine!
Velvety white vegetable soup: two ideas
Two recipes for velvety white vegetables to fill you up with health. The first one is made with turnips and potatoes. To make it, simply put a drizzle of olive oil in a saucepan and brown seasoned turnips and potatoes cut into chunks and cooked in water or vegetable stock. Adjust the salt, blend and serve with toasted hazelnuts browned quickly in a pan without adding any seasoning. Finish with oil and rosemary.
For the next recipe, leeks and cauliflower are the stars of the show with a velvety oriental touch. Brown the vegetables in a teaspoon of clarified butter and cook with a mixture of half water, half coconut milk. Blend and serve with white pepper and chives.