Garnish is the "second half" of the dish

Cereals, legumes, vegetables, mushrooms and pasta. Garnish is not just a decoration for a plate, but it is also an independent dish. Of course, one review is not enough to cover such a vast culinary section. We collected the most interesting and simple recipes.

Perfect pair

Experienced chefs know that without intuition and a subtle sense of taste in the kitchen can not do. The selection and preparation of side dishes is a very important moment, on which quality, caloric content and nutritional value depend. Despite this, strict rules do not exist, so ordinary housewives and owners of Michelin stars are guided solely by their own taste and thoughts about the compatibility of ingredients.

Garnish is the "second half", ideally suited for texture, aroma and even color palette. The simplest and most understandable classification is for the main course, which we decided to use.

Summer season

Mistresses often can not decide what to cook on the garnish for meat. Many of us immediately thought of pasta and mashed potatoes. Perhaps, this combination will please your taste buds, and the stomach will get a feeling of heaviness.

If the season of shish kebabs is already open, then it is best to choose in favor of vegetables in Italian. Ingredients:

- one ripe tomato;

- two Bulgarian peppers, green and red;

- Onion head;

- the head of a red onion ;

- zucchini (1 piece);

- Provencal herbs, pepper and salt;

- 2-4 tablespoons. olive. Oil;

- 2 cloves of garlic.

We chop large onion and garlic in olive oil, after about three minutes add zucchini cubes of medium size. After another six minutes, put the tomato in the frying pan, sliced in squares, and all the spices. As soon as the tomato gives juice, the garnish is considered ready. Vegetables can be served in cold or hot form.

Fish dishes

Experts in culinary business believe that the least suitable for a fish is pasta and most types of cereals. Fresh vegetable salad is the easiest side dish. This is a real wand-wand, when there is no time to do something more complicated.

Most often, the fish is served potatoes, cooking options which there is a huge amount. Our next recipe may need you to taste.

Ingredients:

- eggplant, 400 g;

- 4 cloves of garlic;

- potatoes, 500 g;

- vegetable oil and spices to taste.

Cut the potatoes and eggplants into small pieces and put them into a frying pan together with garlic circles. Seasoned with vegetable oil and spices vegetables should be stewed under a lid on a small fire. After an hour, the side dish can be served on the table with greens and sour cream.

Gold rice

The best side dishes for poultry are legumes, fresh and stewed vegetables, mashed potatoes and rice. The ideal time for a garnish for our next recipe will be autumn - the time of pumpkin harvesting.

So, for cooking rice with vegetables and pumpkin you will need a multivarker. Ingredients:

- vegetable broth, 500 ml;

- carrots, 200 g;

- clove of garlic;

- long-grain rice, 300 g;

- frozen beans and peas (total 200 g);

- 150 g of pumpkin;

- olive oil (2 tablespoons);

- head of onions;

- salt (1 tsp).

At the first stage we prepare pumpkin puree. We cut the vegetable into small pieces, put it in a bowl under a film and send it to the microwave for a few minutes. Then pump the pumpkin blender or mash with a fork.

In the bowl multivarka spread the finely chopped garlic and onions, butter, for 15 minutes activate the "Hot" mode. After five minutes, put out the cubes of carrots and do not forget to constantly mix.

With an interval of one minute, add peas and a string bean, and at the very end of the pumpkin puree. We cook two more minutes and fall asleep rice. Mix rice well with vegetables, wait for the sound signal about the end of frying.

At the same time bring the broth to a boil and gently pour into the bowl multivarka. Set the mode of "Pilaf", and after the time leaves, leave for 15 minutes a dish on heating.

Seafood

Do not know what to cook on the side dish for seafood? There is nothing more suitable than pasta. Almost all dishes with sea inhabitants are prepared very quickly, so in half an hour, guests can taste a delicious dinner.

Ingredients:

- seafood cocktail, 250 g;

- 2 cloves of garlic;

- figured pasta, 250 g;

- cream, 200 ml;

- tomato puree, 200 g;

- 1 tsp. Salt and ¼ tsp. Black pepper;

- 20 ml of olive oil.

Cooking method:

1. Cook the pasta until cooked.
2. Within two minutes fry the chopped garlic in oil.
3. Add seafood in a frying pan, fry for 1-2 minutes. Carefully watch the time, otherwise you can overexpose them to the state of "rubber".
4. In the pan, pour tomato puree, stew for 3-5 minutes, and then add cream.
5. The mixture is brought to a boil, season with spices and leave on low heat until it thickens.
6. We combine the pasta with the prepared seafood.

At first glance, pasta is not the most interesting side dish. This is easy to fix with the help of seafood, greens and spices, because even at home you can always prepare a restaurant-level dish.