Winter vegetable tajine
When you think of stews, do you think of goulash, beef roulades and beef bourguignon first and foremost?
Then you are lagging behind your braising potential!
Because stewed vegetables also make a lot.
For example this Tajine dish, in which various root vegetables are gently cooked in a spicy broth until they are tender but not a bit mushy.
And the best thing about it: it almost cooks by itself.
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After all the ingredients have been cut and landed in the pot with the spices and herbs, the vegetables simmer comfortably and can safely be left alone.
Onion soup with cheese topping
French onion soup with cheese topping
The bistro classic is one of those dishes that cost little money but is rich in taste.
To do this, you have to put a lot of love into caramelizing the onions.
Source: WELT / Photo: Annabell Sievert
Is it the strong, almost sweet broth?
Is it the melting tender onions?
Or the crispy slices of bread, topped with spicy Comté cheese, floating on the surface?
Difficult to say what tastes best about this soup.
Pumpkin soup with hot coconut chips
Pumpkin soup with hot coconut chips
Creamy and warming, with a little chilli kick - the pumpkin soup in itself is a winner in the autumn and winter recipe rotation.
The hot, sweet and crunchy coconut chips with curry make it a guest favorite.
Source: WORLD / Photo: Laura Trumpp
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This soup is quick to prepare, with a manageable list of ingredients, vegan even.
And it does NOT taste like giving up, or like “just had to go fast”.
If you have caught a large pumpkin, simply prepare double the amount and freeze it.
A future version of yourself will thank you.
The dish becomes guest-friendly with the hot, sweet and crispy coconut chips.
Roasted cauliflower out of the oven
Whole roasted cauliflower
Cauliflower tastes good as a soup, cooked or baked and is healthy - it is not for nothing that it is one of the most popular vegetables in Germany.
A whole roasted cauliflower is easy to prepare - all you really need is patience.
Source: WELT / Photo: Annabell Sievert
It is not for nothing that cauliflower is one of the most popular vegetables in Germany.
A whole roasted cauliflower is easy to prepare - all you really need is patience.
The oven warms up the kitchen, and if you also use the heat for roasted root vegetables and prepare a mashed potato at the same time, you have conjured up a vegetarian Sunday roast.
cheese noodles
Cheese spaetzle with fried onions
The Swabians call them “Kässpatz”, “Kässpatzn” or “Kässpätzle”.
But no matter what their name is: in any case, it is a hearty dish that does not depend on counting calories, but on pure enjoyment.
Source: WORLD
In Switzerland they are called "Chäschnöpfli", in Vorarlberg, Austria they are known as "Käsknöpfle" and the Swabians call them "Kässpatzâ", "Kässpatzn" or "Kässpätzle".
In any case, it is a hearty dish that does not depend on counting calories, but on pure enjoyment.
Making the spaetzle yourself is definitely worth it - it's a lot easier than you think.
Fennel with a parmesan crust
Fennel au gratin with parmesan crust
The fennel shows its best side, with a golden yellow coat.
The tastiest way to do this is with a mixture of Parmesan and breadcrumbs.
Hugged by tomatoes and aromatic herbs.
Source: WELT / Photo: Annabell Sievert
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The fennel shows its best side with a golden yellow coat.
The tastiest way to do this is with a mixture of Parmesan and breadcrumbs.
Embraced by tomatoes and aromatic herbs, the result is a simple but fine dish.
Which vegetarian dishes will you get through the winter? Let us know in the comments!