Exceptionally delicious and full of flavour! Two warm winter vegetable side dish recipes to keep your body in shape

Hello. I am Ayumi Nakaganji, a chef.

It was incredibly warm in early November, but it looks like we're heading quickly into winter from now on.

The vegetables on display at supermarkets are gradually becoming winter vegetables.

This time, we will introduce some warm side dishes that allow you to easily enjoy winter vegetables.

1. "Turnip Japanese Pot-au-feu" with the mild flavor of kelp stock

The season for turnips, which are as sweet and delicious as fruit, has arrived. Just simmer in a pot and the umami of the vegetables and bacon will come out, making this a delicious dish down to the last drop. It's a comforting flavor recommended for cold days. The gentle flavor of the turnip, which has absorbed the soup, will fill your mouth.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Turnip...2 medium sized
Bacon (thick cut)・・・100g
Carrot・・・1 piece
Broccoli・・・50g
A Dashi kelp・・・5×5cm
A Light soy sauce・・・1/2 teaspoon
A Salt...1/4 teaspoon
A Water・・・400ml
Yuzu pepper... appropriate amount

<How to make>

(1) Wash the turnip thoroughly, peel it thickly, and cut it in half. Peel the carrot, remove the stem, and cut it in half lengthwise. Divide the broccoli into small florets. Cut the kelp into 5 mm widths with scissors. Cut the bacon into quarters.

(2) Add (1) and A to a pot, cover and simmer over low-medium heat for 20 minutes. Add the broccoli and simmer for an additional 5 minutes.

(3) Add salt (not included in the recipe) to taste.

(4) Place in a bowl and garnish with yuzu pepper.

It is also delicious with simmered kelp used as soup stock.

Turnips have fibers under their skin, and if you leave them on they will have a bad texture, so peel them thickly. The peeled skin is a waste, so you can cut it into thin strips and add it to miso soup.

It can be surprisingly difficult to decide what to serve when making pot-au-feu. I often pair it with seasoned rice.

2: The thick sauce mixes well with the broccoli! "Chinese-style stir-fried broccoli and squid"

It's also the season for delicious broccoli. I love broccoli.

This is a Chinese-style stir-fry that can be used in many different ways if you remember the seasoning. You can also use octopus, shrimp, or pork to make it delicious. It goes great with rice!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Squid tentacles・・・120g
Broccoli・・・100g
Wood ear mushroom (dried)...5 pieces
Sesame oil...1 tablespoon
Garlic (minced)・・・1 tsp
Ginger (chopped)...1/2 teaspoon
Salt and pepper...a little
Sake・・・1 tablespoon
A. Chicken stock powder (granules)...1 teaspoon
A Oyster sauce... 1 teaspoon
A Water・・・120ml
A Potato starch... 1 teaspoon

<How to make>

(1) Rehydrate the wood ear mushrooms in lukewarm water and cut them in half. Cut the broccoli into bite-sized pieces and boil in boiling water with salt (not included in the recipe) until firm. Add the wood ear mushrooms halfway through and drain in a colander (do not add to the water). Put A into a container and mix well. Cut the squid tentacles into bite-sized pieces.

(2) Add sesame oil to a frying pan, add garlic and ginger and fry until fragrant. Add squid tentacles and fry. Sprinkle with sake.

(3) When the squid tentacles are about 80% done, add the broccoli and wood ear mushrooms, add salt and pepper, stir fry lightly, and then add A.

(4) Mix thoroughly with a spatula or similar and heat thoroughly for about 1 minute until thickened. If the flavor is too bland, add salt (not included in the recipe) to taste.

Instead of making water-soluble potato starch, you will add it to the sauce and stir-fry it together, so be sure to mix well from the bottom again before adding it to the frying pan.

Make good use of seasonal vegetables to add color to your winter dinner table. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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