Seasonal Food in Switzerland - February
Updated: Apr 2, 2019
1) Apples 2) Beets 3) Brussels Sprouts 4) Carrots 5) Celery roots 6) Endives 7) Garlic 8) Kale 9) Kiwi 10) Leeks 11) Onions 12) Peas 13) Pumpkin 14) Spinach
Knowing the seasonal vegetables and fruits helps us to make better shopping lists and get great ideas to prepare varied dishes throughout the year.
We picked this recipe from savormania as it is extremely quick to make when you arrive home late. It is packed full of veggies (add as many seasonal vegetables as you can). It stores well for tomorrow's lunch and its tasty (important especially if you have picky eaters at home):
Chinese Stir-Fried Vegetable Rice
Ingredients (4 people)
1 cup basmati rice
2 cups water
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
½ cup frozen peas
4 table spoons soy sauce
2 tablespoons Worcestershire sauce
2 green onion stalks, chopped
Combine the basmati rice and water in a saucepan and bring it to boil with the lid on.
Make sure not to add any salt; the soy sauce used later on makes the dish salty enough.
When boiling, reduce the heat to very low and let the rice simmer for 15 to 20 minutes with the lid on.
Set aside when ready. In a large skillet, heat the vegetable oil on medium-high heat.
Stir-fry the onion until they become translucent, but don't let them burn or become golden. Meanwhile, place the carrots with a bit of water in a bowl and microwave them for 3 minutes.
Add the frozen peas to the bowl of carrots and microwave for 1 more minute.
Drain the carrots and peas and add to the onions.
Add soy sauce and Worcestershire sauce and stir-fry for 1 to 2 minutes until fragrant.
Add rice and stir-fry for 5 to 6 minutes until every grain of rice is well coated in the soy sauce mixture. Serve the stir-fried rice topped with chopped green onion stalk.
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