You do not want or time to prepare any kind of dough but sometimes prepare wraps?
Here come the vegetables to your rescue
, leafy vegetablesor sliced even raw, or simply blanched, can wrap stuffed of all kinds.
Here’s how to make bundles, rolls, vegetable tacos:
|The zucchini thinly sliced, with the mandolin, a potato peeler or a knife if you are more experienced in cutting, in the sense of the length are soft and easily rolled up.
You can immediately stuff them and roll them up for small rolls or, on a plane, overlap one slice on the other in lengthwise to create cannelloni.
|The carrots, sliced lengthwise, with the mandolin a peeler or a knife if you are more experienced in cutting, marinate FOR 2 HOURS with:
Then like zucchini, you can immediately stuff them and roll them up for small rolls or, on a level, overlap one slice on the other in lengthwise to create cannelloni.
|The beets raw should be sliced very thinly, with the mandolin a peeler or a knife if you are more experienced in cutting, creating large washers, it is preferable to use the central part,(the rest do not throw it, make small cubes or use it for creams or sauces for creams), put in a bowl full of water and let it soak for 2 hours.
Then marinate for 2 hours with:
If you use pre-cooked beets, you only need to slice them with a knife. Usually they do not roll up, but fold up on themselves forming half-moons.
|With the salads as: red chicory, brown lettuce, Belgian endive, lettuce, lollo or lettuce.
Using the smaller inner leaves you can create stuffed boats with soft and creamy fillings of vegetable cheeses, eggs, smoked or raw fish.
They will be a snack, a finger food, an appetizer or a light lunch.
With the largest leaves created rolls or rolls, with a knife incise and remove the end of the stem of the leaf that prevents rolling the leaf on itself, stuff and fold it like this:
More coriaceous leafy vegetables like those of cabbages if used raw must be prepared like this:
Or if you prefer a softer consistency:
To compose the rolls: