The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.
Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling. They are an important source of dietary fiber and essential vitamins like vitamin A, K, C, E and B6, minerals, trace elements and are also an important source of anti-oxidants.
Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease and other chronic ailments. Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, than those who eat more than five servings, have an approximately twenty percent higher risk of developing coronary heart disease or stroke.
To learn more about the popular types of vegetables, you can go through the introductory lesson - Vegetables... Eating Healthy can be Delicious!
Vegetable Recipe of the Day - The Mushroom Stroganoff
About Mushroom Stroganoff
This is a recipe of Russian roots that originally featured beef but this vegetarian version of stroganoff is a worthy recipe to try.
A Russian diplomat, Count Stroganoff in the 19th century, who was notoriously known for his dinner parties, frequently served this beef dish that in time came to be known as Beef Stroganoff, thus making Count Stroganoff famous. He has since been credited with its creation and also for the initial popularity of this culinary delight.
This interesting recipe replaces beef with fresh Portobello mushroom, which has a pleasant density like meat, thus making them an excellent vegetarian substitute.
This Dish
The chunky and meaty mushrooms are balanced well with rich creamy sauce and served best with steamed rice.
Fresh chopped parsley adds a burst of flavor and a pop of color to the dish.
Recipe Card (to serve 4 pax)
Method of Cooking
1. Heat the butter in a large sauté pan and soften the onion for about 5 minutes.
2. Add the garlic and paprika and cook for 1 min. Add mushrooms and cook on high heat, stirring often, for about 5 minutes.
3. Pour in the stock and Worcestershire sauce. Bring to a boil, simmer for 5 minutes until the sauce thickens.
4. Turn off the heat and stir through the cooking cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
5. Serve with a bowl of rice and garnish with the remaining chopped parsley.
The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.
Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling. They are an important source of dietary fiber and essential vitamins like vitamin A, K, C, E and B6, minerals, trace elements and are also an important source of anti-oxidants.
Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease and other chronic ailments. Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, than those who eat more than five servings, have an approximately twenty percent higher risk of developing coronary heart disease or stroke.
To learn more about the popular types of vegetables, you can go through the introductory lesson - Vegetables... Eating Healthy can be Delicious!
Vegetable Recipe of the Day - The Mushroom Stroganoff
About Mushroom Stroganoff
This is a recipe of Russian roots that originally featured beef but this vegetarian version of stroganoff is a worthy recipe to try.
A Russian diplomat, Count Stroganoff in the 19th century, who was notoriously known for his dinner parties, frequently served this beef dish that in time came to be known as Beef Stroganoff, thus making Count Stroganoff famous. He has since been credited with its creation and also for the initial popularity of this culinary delight.
This interesting recipe replaces beef with fresh Portobello mushroom, which has a pleasant density like meat, thus making them an excellent vegetarian substitute.
This Dish
The chunky and meaty mushrooms are balanced well with rich creamy sauce and served best with steamed rice.
Fresh chopped parsley adds a burst of flavor and a pop of color to the dish.
Recipe Card (to serve 4 pax)
Method of Cooking
1. Heat the butter in a large sauté pan and soften the onion for about 5 minutes.
2. Add the garlic and paprika and cook for 1 min. Add mushrooms and cook on high heat, stirring often, for about 5 minutes.
3. Pour in the stock and Worcestershire sauce. Bring to a boil, simmer for 5 minutes until the sauce thickens.
4. Turn off the heat and stir through the cooking cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
5. Serve with a bowl of rice and garnish with the remaining chopped parsley.