Easy and Frugal vegetable nests – Ukranian vegetable nest recipe
If you are looking for a delicious vegetarian recipe to try then these Ukranian Vegetable Nests are the ones to try. Traditionally a Ukrainian recipe you are going to love the flavours of this easy-to-make dish.
Why this recipe is perfect
When it comes to finding a recipe that uses vegetables in a tasty way, you can often feel like you need more inspiration. But these Ukranian vegetable nests are going to change all of that.
This is perfect for a family who may not ordinarily eat their veggies, and you can use other vegetables if you want to try different things. Ideal for a fridge raid at the end of the week when you have some vegetables to use up.
I love how easy this recipe is to recreate at home. Full of ingredients that are packed with vitamins, nutrients, and protein, they are a healthy snack and side dish option.
You can enjoy these warm or cold, an ideal snack or breakfast on the go, or something to have as a side dish with sausages, beans, or anything you like.
These vegetable nests are also gluten-free, so they are ideal if you have a gluten intolerance or coeliac disease. They are so versatile you are going to love them. Why not give them a try today?
Ingredients needed to make the Ukranian Vegetable Nests
First of all, it is a good idea to ensure that you can get all of the ingredients together. Focusing on this first means that the cooking process will be simple. You will need:
- 110g of cabbage
- 60g of carrots
- 45g of red peppers
- 1 tbsp vegetable oil
- 3 eggs
- 1.5 tbsp of gluten-free flour
- 8 basil leaves
- Salt and pepper to taste.
How to make the Vegetable Nests
Now that you have all your ingredients to hand it is time to make the delicious vegetable nests.
Once you have all your ingredients together you can prepare them. Shred the cabbage finely and grate carrots on a fine grater. Red peppers should be cleaned of seeds and cut into thin slices. Put the vegetables in a bowl.
Next up, you will want to separate the egg yolks from the whites.
Add egg whites, a pinch of salt, and pepper to the vegetables. Then add flour. Give everything a good stir to ensure all the ingredients have combined well.
Heat a frying pan with oil. Put the vegetable mixture. Using a spoon to form nests, as in the photo. Cook for 1 minute on high heat. Then turn the heat down to a minimum and cover the pan. Continue to cook for 3-4 minutes.
In each nest, gently put an egg yolk. Add a little salt. Cook for 1-1.5 minutes more, depending on your preference.
Spread on plates, add basil, and enjoy.
Recipe notes and tips
When it comes to any recipe, it is always a good idea to understand what notes and tips you can use to help you fully utilize the recipe and succeed each time. If you want to make the most of these delicious vegetable nests then here are some recipe notes and tips to help.
Using a grater for the carrot helps them to cook more evenly and quickly.
This is a speedy recipe so you don’t want the vegetables to be too raw. They will have a little texture to them.
Use two bowls and the egg shells to help separate the whites from the yolks. You can move the yolk between each half of the eggshell and allow the whites to drip into one bowl, then add the yolk to the other.
Covering the pan helps the vegetable nests to cook evenly. The steam generated from the heat will cook the top of the nests, and the oil cooking the bottom.
Variations to try
Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try.
This recipe uses vegetables, including cabbage, carrots, and red peppers. But this recipe will work with lots of other vegetables. Why not swap out some of the above vegetables or add things like courgette, mushrooms, or whatever you have lurking in your fridge?
These vegetable nests are ideal for those times when you have some veggies to use up. This an excellent zero-waste recipe to utilise foods you need to use up.
Add some cooked meat if you wish. You could add cooked ham, bacon, pieces of sausage, whatever you fancy.
FAQs
Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to contact me directly.
How should I serve the Vegetable Nests?
These are perfect as a snack. Packed with vitamins and nutrients, it is a healthier alternative, especially for kids after school or in their lunch boxes. You could also look to serve as part of a main meal. They would be great with sausages, bacon steaks, and things like baked beans. You could also enjoy these as an on-the-go breakfast.
How do I store the Vegetable Nests?
You will need to store these in the fridge in an airtight container. They will last in the fridge for up to three days. You can enjoy them cold or you can reheat them in the microwave if you prefer them warmer.
Can you make this Vegan?
You can by using an egg replacement that is plant-based. They are usually in liquid form, so they are perfect for making the nests. You won’t have the yolk on top, but they will still be just as delicious.
I hope you enjoy making and eating your Vegetable Nests.
Easy to make Ukranian vegetable nests
Description
This recipe for easy to make Ukranian vegetable nests is a perfect dish to make when you don’t have much in the house and need to use up a selection of random ingredients!
Ingredients
110g of cabbage
60g of carrots
45g of red peppers
1 tbsp vegetable oil
3 eggs
1.5 tbsp of gluten-free flour
8 basil leaves
Salt and pepper to taste.
Instructions
Once you have all your ingredients together, you can prepare them. Shred the cabbage finely. Grate carrots on a fine grater. Red peppers should be cleaned of seeds and cut into thin slices. Put the vegetables in a bowl.
Next up you will want to separate the egg yolks from the whites.
Add egg whites, a pinch of salt, and pepper to the vegetables. Then add flour. Give everything a good stir to ensure all the ingredients have combined well.
Heat a frying pan with oil. Put the vegetable mixture. Using a spoon from nests as in the photo. Cook for 1 minute on high heat. Then turn the heat down to a minimum and cover the pan. Continue to cook for 3-4 minutes.
In each nest gently put an egg yolk. Add a little salt. Cook for 1-1.5 minutes more, depending on your preference.
Spread on plates, add basil, and enjoy.