Vegetables: 6 surprising sweet and savoury recipes

Vegetables are essential to a balanced diet. Often low in calories, they provide fibre, help us feel full, supply essential nutrients and can easily become part of a daily wellbeing routine. Another great thing about vegetables is their variety and the endless ways to cook them! So, for a change from steamed green beans or boiled carrots, discover our 6 surprising and delicious vegetable recipes.

Broccoli and salmon mash with sesame seeds

Appreciated for its vitamin C and fibre content, broccoli is a vegetable that is as versatile as it is delicious. Filling and low in calories, it’s perfect for a balanced diet! Eaten regularly, it easily becomes part of your everyday habits.

Ingredients (serves 4)

• 400g broccoli
• 200g potatoes
• 2 tbsp fromage blanc
• 4 fresh salmon fillets
• 2 pinches of ground nutmeg
• 1 generous tbsp sesame seeds
• Spices, to taste

Method

1. Preheat your oven to 250°C.
2. Place the salmon fillets in an ovenproof dish. Drizzle with a little olive oil, then sprinkle with sesame seeds. Add spices to taste.
3. Place in the oven and bake the salmon fillets for 20 to 30 minutes.
4. Meanwhile, cut the broccoli into small florets. Rinse under cold water, then drain.
5. Wash and peel the potatoes. Cut them into cubes.
6. Bring a saucepan of salted water to the boil over high heat. Once boiling, add the potato cubes and broccoli florets. Cook for around 20 minutes, or until tender.
7. Once cooked, drain the potato cubes and broccoli florets in a colander, then mash them in a bowl using a fork.
8. Stir the fromage blanc and one or two pinches of ground nutmeg into the mashed vegetables, then mix well. Keep the mash warm.
9. When the salmon fillets are cooked, remove them from the oven and plate up. Serve alongside the broccoli and potato mash. Enjoy straight away!

Butternut squash velouté

One of the great things about butternut squash is its naturally smooth and creamy texture, which means there’s no need to add cream or butter to achieve a velvety soup.

Ingredients

• 1 large butternut squash
• 400ml coconut milk
• 1 tbsp curry powder

Method

1. Peel the squash and cut it into large chunks.
2. Cook the chunks in water for about thirty minutes with salt and pepper.
3. Blend until smooth.
4. Add approximately 400ml of coconut milk and 1 tbsp of curry powder.
5. Mix well and it’s ready!

Savoury vegetable clafoutis

Ingredients (serves 2)

• 2 large courgettes
• 1 red onion
• 3 eggs
• 2 tbsp fromage blanc
• 5 tbsp flour
• 1 tsp cumin
• 100 ml milk
• 2 garlic cloves
• Salt, pepper

Method

• Start by washing and slicing the courgettes into rounds, then sauté them with the sliced garlic cloves and red onion.
• Sprinkle with cumin and cook gently. Once the courgettes are soft and tender, transfer everything into a gratin dish.
• Next, whisk together the eggs, fromage blanc and flour. Once the mixture is smooth, gradually add the milk and season.
• Finally, pour the batter over the vegetables and bake for 30 minutes at 180°C.

Best enjoyed hot or warm!

Vegetables also work beautifully in sweet recipes, for delicious, indulgent, light and refreshing desserts!

Chocolate and avocado brownies

Ingredients:

• 120 g flour
• 40 g ground almonds
• 1 tsp baking powder
• 200g unsweetened apple sauce
• 100 g unsweetened cocoa powder
• 50 g honey
• 3 eggs
• 1 avocado, mashed

Method

1. Preheat the oven to 180°C.
2. For this recipe, you’ll need 2 bowls. One for the dry ingredients: flour, baking powder, ground almonds. And a second one, in which you’ll mix the apple sauce, cocoa, honey, eggs, and mashed avocado.
3. Then, fold the wet mixture into the dry ingredients and stir until you get a smooth, even batter.
4. Pour everything into a non-stick tin and bake for around 30 minutes.

Butternut squash cake

Butternut squash, as its vibrant orange colour suggests, is rich in carotenes, natural pigments found in many colourful fruits and vegetables. This squash, with its slightly floury texture and nutty flavour, is also rich in fibre (1.8 grams per 100 grams) and low in calories. It contains just 45 calories per 100 grams, thanks to its high water content. This vegetable therefore has a natural place in a varied and balanced diet!

Ingredients

• 1 large butternut squash
• 300 grams of flour of your choice
• 200 grams coconut sugar
• 50 grams ground hazelnuts
• 1 sachet baking powder
• 4 eggs
• 1 unsweetened apple sauce
• 1 pinch of salt

Method

1. Peel the squash and cut it into chunks.
2. Cook the chunks in water for about thirty minutes.
3. Blend until smooth.
4. In a bowl, mix together the ground hazelnuts, sugar, flour, baking powder, and salt.
5. Add the eggs, then the apple sauce, and finally the blended butternut squash.
6. Pour the batter into a tin and bake at gas mark 6 for 45 minutes.

Enjoy!

Coconut and sweet potato pudding

Ingredients:

• 2 sweet potatoes, peeled and grated
• 375 ml skimmed condensed milk
• 50 g brown sugar
• 2 tbsp orange juice
• 1/2 tsp ground ginger
• 2 whole eggs
• 4 egg whites
• 40 g desiccated coconut

Method

1. Preheat the oven to 180°C.
2. In a large bowl, mix all the ingredients together except the coconut. Pour the mixture into a non-stick tin and cover with foil.
3. Bake for 1 hour 30 minutes, then sprinkle the surface of your pudding with desiccated coconut.
4. Return to the oven for the final 30 minutes of cooking. It’s ready!

A healthy, balanced diet rich in vegetables is a lovely foundation for looking after yourself every day. To complement your routine, discover our new 14-day programme. This programme includes capsules and a second formula, with more than 13 selected ingredients! You can add it to your wellbeing habits, alongside regular massage or your massage cup. Regular physical activity can also complement these positive habits. To discover this programme, click here!

Related articles

• 6 vegetable juice recipes: carrot, beetroot and more
• July fruits and vegetables: what you need to know
• 5 oat recipes for breakfast: porridge, pancakes and more

Useful categories: Anti-Cellulite Diet.