3 recipes with canned vegetables that you can make at home

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It never hurts to have a good consignment of preserves in the pantry for unexpected visits, for a night in a hurry or simply as another ingredient of some dishes that are part of the menus that we like to cook the most and taste. Although when we talk about preserves, it seems that only We are referring to canned fish and seafood, We forget the vegetables. As they have always been the great forgotten ones and they can be the true ones protagonists of our tables, today we tell you three recipes with preserved vegetables that you can make to surprise your guests.

The advantages of canned vegetables

Before start with the recipes We must highlight the advantages that They have canned foods of this type. In addition to all the advantages it can have any type of preserve such as durability, flavor and independence from external weather conditions for good food conservation. Vegetables in particular, they keep their properties and vitamins, which if they are cooked, depending on the way they are made, they usually lose them gradually over time. That being said, we start with recipes with preserved vegetables that you can easily make at home and whenever you want.

recipes with preserved vegetables that you can make at home

Red thistle with milk and saffron sauce

A recipe that will not leave anyone indifferent. With a vegetable that is not very well known, but that It is very good and usually surprises quite a bit on all the tables where it is presented. We tell you the ingredients you will need to be able to do it.

  • 800 g of red thistle canned
  • 1 slice of bread the previous day
  • 1 clove Garlic
  • 400 ml of milk
  • Saffron (some strands)
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of cinnamon ground
  • a spoonful of EVOO
  • Salt, pepper and fresh parsley

First we are going to fry the bread with the extra virgin olive oil in a frying pan, until it is well golden, It can be a slice from the previous day or a slice of bread or similar. Take advantage of that same oil and brown the garlic, previously peeled and chopped.

When we have this done, it We put it in a mortar and crush it well with a little saffron.. We drain the red thistle and put it over medium heat in a casserole with paprika, cinnamon, milk and the contents of the mortar. We cook it for 5 minutes over medium-low heat and season with salt and pepper to taste. When we see that everything is united, We plate it and decorate with parsley.

White Asparagus Cream

To make this recipe, much easier and faster than it seems, we are going to need the following ingredients:

  • 1 can of white asparagus
  • 2 chives
  • 1 potato
  • 50g of butter
  • 50g of EVOO
  • 1 l of broth vegetables
  • 1 can of Crabmeat
  • Salt, pepper and dill

To make this recipe alone we must follow two simple steps, first you have to sauté in a saucepan over medium heat the chopped asparagus, with potato and chives previously peeled and washed. We do this at the beginning with a mixture of oil and butter, and once they have browned, we add the liquid from the asparagus and the liter of the broth.

We let it cook for a few 30 minutes, and when everything is tender We pass it through the blender until we achieve a homogeneous texture. We serve it with a little crab meat on top and dill for decoration and flavor.

Piquillo peppers with oyster sauce

They could not miss the great protagonists of preserves. That's why we bring you a very simple and striking, that will surprise you with the intensity of its flavor. The ingredients we will need are the following:

  • 1 clove Garlic
  • 10g ginger
  • 2 tablespoons EVOO
  • 250g piquillo peppers
  • 50g of Oyster sauce
  • 40g of soy sauce
  • 1 spoon of sugar
  • 1 pinch of salt

The elaboration is very simple. Peel and cut the garlic and ginger into thin slices. and we put it in a pan with the EVOO for aroma and flavor. While it is browning, mix the oyster sauce, soy sauce, sugar and a pinch of salt. Reserve the preserving liquid from the peppers.

Pour the peppers carefully in the pan and mix the sauce you have made with the liquid, pour it into the pan and Leave it for a few minutes until the peppers soften. Remember when adding salt that soy sauce and oyster sauce are salty.

AND Lick your fingers with the best recipes with preserved vegetables that you can make.

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