This creamy green veg medley is just the ticket if you’re looking to up your vegetable intake without incurring massive amounts of syns. You could easily spin it out into a cauliflower cheese but actually, we like it all jumbled up.
No chatter tonight – I’m keeping to my word of posting a few recipes nice and succinctly, so here we go! Don’t bitch on at me afterwards though! Fair warning: all of these steamed vegetables will make you fart like an absolute trooper. But hey!
We served our vegetables with a massive fat pork chop spread with two tablespoons of reduced fat red pesto (3 syns). We used our OptiGrill (press the chops button, away it goes) but you could just as cheerfully throw it under the grill.
to make our creamy green veg medley, you’ll need:
- a head of broccoli
- a head of cauliflower
- a handful of sprouts
- a big fat leek
- 110g of Philadelphia Lightest (1 x HEA)
- 40g of light extra mature cheddar (1 x HEA)
- optional: 25g of panko (dried breadcrumbs) – 4.5 syns
This makes enough for two people, hence the two healthy extras. Panko is dried breadcrumbs and you can buy it in most supermarkets, trust me – but feel free to use breadcrumbs from your healthy extra bun. I don’t care, I’m easy.
Slice your leeks with ease with a mandolin slicer. We ours a lot – it’s perfect for slicing onions, leeks, peppers, carrots – even cheese. It’s a tenner and you can have the job of veg prepping done in the time it takes one Enya song to play out. Who needs fingertips anyway?
to make our creamy green veg medley, you should:
- to be honest, it feels almost insulting to do this – it’s that easy
- chop up your broccoli and cauliflower into little bits
- quarter your sprouts
- thinly slice your leek
- tip all of them into a big saucepan with a good splash of water and lightly steam them until they soften – you don’t want them denture-ready, just not crunchy
- drain them off and pop them in an overproof dish – mix in the Philadelphia, pinch of salt and pepper, then the mature cheddar, keeping a bit for the top (and add breadcrumbs if using), then pop under the grill for about ten minutes until it’s done and crispy!
How easy is that? You could use any veg you like – spring greens, peas, turnip, all sorts!
Looking for more vegetarian ideas? Click the links, you saucy bugger!
- easy wedge salad (syn free)
- perfect poached egg bombs (syn free)
- syn free breakfast muffins (syn free)
- butternut squash spaghetti sauce (syn free)
- quinoa porridge with roasted tomatoes and garlic (syn free)
- black bean and quinoa burgers (syn free)
- beetroot spicy pickled eggs (syn free)
Tell your veggie friends, won’t you? Their brittle wrists can’t stand up to typing ‘vegetarian recipes’ into google, you know.
J