Lovely Vegetable Pastries

Eating vegetables will probably immediately remind you of salads and soups. But it doesn’t have to be so boring! Vegetable pastries are an original and tasty way to get great nutrients from vegetables, and they taste great for kids too. Vegetable pastries bring variety to the eating of vegetables.

We will show you two different recipes next. They are not made on a purse and are a great way to take advantage of leftover vegetables from the fridge.

Colorful vegetable frying

Ingredients for 4 people

• 4 eggs
• 360 g of boiled potatoes
• 360 g of boiled carrots
• 500 g of boiled spinach
• 100 g of butter
• 20 g chopped garlic
• Salt and pepper (according to your taste)
• 1/4 teaspoon nutmeg
• olive oil

Instructions

• Fry the garlic and spinach in a pan in olive oil. Season with salt and pepper.
• Remove from the heat and add two eggs. Mix well and set aside.

• Prepare a puree of carrots and season again with salt and pepper. Remove from the heat and add the egg. Stir evenly and set aside.
• Now prepare the puree from the potatoes and add the egg and half the butter and nutmeg. Season with salt and pepper and set aside.
• Put the oven to warm to medium heat.
• Grease the frying pan at the end with butter.
• First add the mashed potatoes and make sure the surface is smooth. Then add the spinach.
• Finally, add the carrot puree and smooth the surface again.
• If you wish, you can make another layer of plants.
• Cover with aluminum foil and bake in the oven for 20 minutes.
• Remove from oven and allow to set for a moment before removing from baking pan.

Quick and easy vegetable cake

Ingredients for 4 people

• ½ red pepper
• 1 carrot
• ½ cauliflower
• 1 red onion
• 1 leek
• 3 asparagus bars
• 100 g of fresh spinach
• salt, pepper and nutmeg
• olive oil
• 1 dl skim milk
• 2 slices of bread
• 2 eggs

Instructions

• Heat a small amount of oil in a pan. Chop the onion relatively finely and sauté.
• Chop the peppers and asparagus in the same way and add them to the onion. Season with salt, pepper and nutmeg.
• Add the chopped carrots and the shredded leek. Allow to cook until the vegetables are soft.
• Cook the cauliflower for 10 minutes and add it to the pan. Next, add the raw spinach whole (no need to chop smaller).
• Allow to cook for a moment until the spinach has shrunk.
• Swim the breads one by one in the milk. When the bread begins to break down, add it to the vegetables. Mix well and remove from the heat. Set aside.

• Put the oven to warm to medium heat. Place the baking paper in the baking dish.
• Now beat the eggs lightly and season with salt and pepper.
• Put the vegetables in a pan and add the beaten chicken eggs. Lift the pan a few inches into the air and allow it to fall so that the mixture settles evenly in all the colos.
• Prepare a water bath: fill the pot or another, larger casserole with water and place the casserole there. Cook for about 20 minutes or until the toothpick embedded in the pastry comes out clean.
• Finally, remove from the oven and pan. Allow to cool for a moment before serving.

White sauce

A white sauce goes well with these vegetable pastries, which is also very easy to prepare. Here’s the basic recipe.

Ingredients

• 5 dl milk
• 50 g butter, margarine or vegetable oil
• 50 g of flour
• A touch of salt, pepper and nutmeg

Instructions

• Put the milk in a saucepan to a boil.
• Melt the butter or margarine (or heat in oil) in a separate deep pot. You can also use a mixture of these three.
• Add the flour and stir until the mixture turns golden brown.
• Remove from the heat and add the boiling milk.
• Stir well and put again on low heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles form on the surface.
• Remove from heat and season. Serve with either vegetable pastry.

Long live the vegetable pastries!