The kitchen in the summer season should be filled with fresh vegetableswhich are easily accessible at this time of year. Although we buy early potatoes, cabbage or carrots, we still decide on products well known to us. Meanwhile, it is worth to attach less popular, and valuable vegetables to the menu. Among them they are small and maybe inconspicuous patisony. They will surprise with a delicate taste, which will perfectly match summer lunch or dinner.
Patisonyalso known as a plate or summer pumpkin, This is a variety of ordinary pumpkin. Initially, they were grown by Indians from the Yucatan and Aztec Peninsula, and went to Europe thanks to the Spaniards. They appeared in Poland only in the 1980s.
Their characteristic shape resembles a small disk with wavy edges. Patison’s skin can take a different color – from white, through yellow and green, to darker – emerald or purple. Young specimens (up to 6 cm in diameter) have a thin, delicate skin and a soft flesh that tastes best in the puberty.
Patisons are quite easy to grow – they grow quickly, like warmth and sun. They can be grown in the garden or larger pots. Their interesting appearance means that they are often grown for decorative purposes.
Although they look quite inconspicuous, they hide a lot of nutritional values. They are easily digestible and low -calorie (approx. 18 kcal in 100 grams), and at the same time rich in water (that’s why they irrigate well).
They provide dietary fiber, vitamin C, and those from group B and minerals (including potassium, magnesium, phosphorus and calcium). Substance strengthen the bones and immunity of the body, support the proper functioning of the heart, improve concentration And they care about the proper functioning of the nervous system.
Regular consumption of patisons It also delays the skin aging process and shows anti -inflammatory and anti -cancer potential. Thanks to the high content of water and fiber, vegetables can support the work of the digestive system. They also have a slightly diuretic effect, thanks to which they can be helpful when stopping water in the body.
Patisons are too Recommended to all people who care about a healthy figurechildren and seniors, because they do not burden the stomach, have little calories and They accelerate metabolism. They can also be added to the diabetic diet due to low glycemic index (IG = 25).
In the kitchen, patisons can be used in really many ways. Young pieces can be eaten rawe.g. washed and cut into slices, added to the salad. Their delicate skin and taste will perfectly complement the combination of lettuce, olive oil, lemon, herbs and feta cheese.
Larger or more mature specimens (reaching even the size of the plate) worth it fry, bake, grill and stuff. Patisons can be breaded and frying in slices like chops. The vegetable is also great in preserves. It is worth it sidetrack on spicy, sweet and sour, with the addition of curry, garlic or horseradish. They taste insane in each combination. They tolerate pasteurization well, and their firm consistency means that after opening the jar they will still remain pleasantly crispy.
You can prepare from them pickles, homemade vegetable salad for the winter, add to or filling soup. They are also great to do jamnecessarily with the addition of ginger and lemon or peach jelly and sugar.
Marinated patisons are the most popular type of preparations from this vegetable. Comes out A delicious, slightly crunchy accessory that works great in winter – For dinner, sandwich or as a snack on a plate with starters. Preparing a snack is not difficult at all, and the effect surprises with taste. All you need is a few simple ingredients and a little time to enjoy amazing preparations.
Ingredients:
Marinade:
- 1.25 l of water,
- 250 ml of vinegar,
- 1.5 tablespoons of salt,
- 5 tablespoons of sugar.
The remaining:
- a kilo of patisons,
- white onion,
- Garlic head,
- A few balls of allspice, several bay leaves (2-3 per jar) and a dozen mustard grains.
Method of performance:
Prepare the marinade at the beginning. Pour water and vinegar into the pot, pour salt and sugar. Mix, boil and set aside to cool.
Wash the patisons thoroughly. Peel the onion and cut into feathers (possibly half slices). Put a few balls of allspice to the bottom of clean and scalded jars, 2 bay leaves and a dozen mustard grains. Put patisons in the dishes, and do not press the onion pieces between.
Pour the whole with a cold marinade so that it covers the vegetables well. If the marinade was missing, complete the jars with water. Turn them hard and pasteurize in a pot with boiling water for 5-7 minutes from the moment the water is boiled.
Carefully remove the jars with patient, set aside to cool. Patisons are ready to eat the next day. However, you can also store them in the pantry or basement until winter.
Source: NowowoPuje.pl, fit.poradnikzdrowie.pl
