The eternal quest for the healthier alternatives continues. This time, in an attempt to imitate potato fries, I tested rutabaga.
If you follow modern foodie trends, you are likely to be aware of what some consider “new fad” – bone broth. In my view, they couldn’t be farther from the truth. New? Fad? Come on, this is one of the most traditional dishes that grandmas all over the world made for kids that happened to catch the flu or cold. Warm, rich, ultimate comfort food, irreplaceable for the days when it’s cold and snowy outside – and, as many authoritative in the nutrition field sites claim, offering enormous health benefits.
It’s not easy for me to like broccoli. I am a carnivore, and even though I learned to appreciate various vegetables, broccoli hasn’t been among them till very recently. Until I made this salad, that is.
Not only is zucchini tasty and versatile vegetable, it’s also one of the long-standing favorites among healthy-eating crowds. Well deservedly so, too. Even convinced carnivores appreciate its taste, texture and the way it yields itself to all kinds of add-ons and toppings.
Most of the zucchini-based dishes are fairly simple to cook. This one is no exception. Judge for yourself.