Vegetable butcher Amber Locke reveals her top 5 versatile vegetables

Make the most out of your veggies...

With veggies becoming more and more central to British eating, people are always trying to find creative ways to incorporate veg into their diet.

And here’s vegan artist Amber Locke sharing her top five versatile vegetables to help encourage everyone to make the most out of their vegetables.

Low in fat, packed with vitamins and minerals and full of powerful antioxidants, the humble beetroot according to Amber is “fantastic because you can use it from the root tip to the leaf”.

Blanched, steamed, griddled or stir-fried, asparagus can actually be eaten raw. Its tips are great eaten raw in a salad and pairs well with feta cheese.

Related to the cabbage and cauliflower, broccoli is regarded as a superfood. Its florets can be shaved finely like rice, but its stalk can also be boiled, pan-fried or even pureed to make soup.

“Carrots are incredibly versatile vegetable,” said Amber. A member of the parsley family, carrots are a wonderful source of carotene, potassium and Vitamin A.

But mildly-flavoured courgettes are Amber’s number one veg: “They’re just a really user-friendly vegetable.”

Also known as zucchini, courgettes are not just for ratatouille. They’re wonderful used in cake mixtures, eaten as fritters or just plain roasted.

For more inspiration about how to prepare your vegetables, please visit: homemadebyyou.co.uk

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