We know the best kinds of starters are the ones that leave your guests wanting more! Switch it up and try out a vegetable starter recipe- not only are they healthy and organic, but they’re also absolutely divine! If delicious veggies are a strange concept to you, these vegetable starter recipes will change your perspective on vegetarian dining!
1. Vegetable Starter Recipes: Pear and blue cheese tarts
Ingredients:
500g pack puff pastry
1 egg, beaten
3 tbsp butter
1 small onion, sliced
150g blue cheese
2 pears, sliced
1/3 cup brown sugar
2 tbsp double cream
1/2 tbsp fresh thyme leaves, plus extra sprigs to garnish
4 tbsp walnut oil
11/2 tbsp lemon juice
Mixture of bitter lettuce leaves, such as chicory or radicchio
30g walnut pieces
Preparation:
Preheat the oven to 180°C.
Roll the pastry into a 30 x 20cm rectangle. Cut in half lengthways, then make 2 cuts width-ways, to give 6 equal squares. Brush each square with the egg.
Place the pear, 2 tbsp butter, sugar and salt in a small fry pan or saucepan over medium high heat. Cook for 5 minutes, stirring occasionally, until the pear is softened and the pear juice has mixed in with the butter and sugar to form a syrup. Set aside.
Heat the remaining butter in a frying pan over a medium heat. When melted, add the onion to the pan, and fry until slightly browned.
Mix the onion, blue cheese, cream, thyme and seasoning.
Top each pastry square with one or two slices of pear and a generous tablespoon of the onion mixture and bake for about 20 minutes or until golden brown.
Mix the walnut oil and lemon juice and toss with the salad and walnuts. Garnish each square with a thyme sprig and serve with the salad.
2. Vegetable Starter Recipes: Carrot, Sweet Potato and Feta Fritters
Next on the menu is a tasty carrot, sweet potato and feta fritter- a favourite vegetarian starter recipe!
Ingredients:
4 large carrots
1 large potato
1 large onion
1 large sweet potato
3 medium free-range eggs
100g feta, crumbled
3 tbsp whole flour
A handful fresh coriander, chopped
1 tbsp cumin seeds
4 tbsp vegetable oil
Green salad, lime wedges and plain yogurt to serve
Preparation:
Peel and grate the carrots, potatoes and onion. Rinse in a colander under running water. Set aside.
In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
Squeeze as much liquid from the veg as you can before adding to the egg mixture. Stir to combine and season well.
Heat oil in a frying pan over medium-high heat.
Shape the fritters using your hands and carefully place in the frying pan.
Cook 2-3 at a time: fry for 1-2 minutes, then turn and repeat until golden.
3. Vegetable Starter Recipes: Grilled Haloumi & Vegetables
Ingredients:
100 g frozen broad beans
225 g halloumi cheese
1 small bunch of asparagus
2 courgettes / zucchinis
2 tablespoons olive oil
2 shallots
200g ripe cherry tomatoes
1 tablespoon capers
½ a bunch of fresh sweet marjoram or oregano
½ a bunch of fresh flat-leaf parsley
Preparation:
Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
Cut the haloumi into slices, trim and slice the asparagus, then finely slice the courgettes / zucchinis lengthways. Toss in the olive oil, then season.
Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
Chop and scatter over the fresh herbs and finish with a drizzling of your preferred dressing.
Don’t forget to tag us if you’re going to try to create one of our Vegetable Starter Recipes. Use #Eetrite on Instagram to get featured!