2023-04-24 15:47:00
Smidrus – can certainly be called one of the most popular spring vegetables. They are very valuable for the body, they are easy to prepare. They go well with meat, fish or seafood dishes and can also be grilled. Smidrai are also popular among Lithuanians – Vaida Budrienė, communications manager of the “Iki” shopping chain, says that their demand among buyers is growing every year.
“We provide a wide range of vegetables throughout the year, and we also offer customers fresh harvest products from early spring. The five most popular products in terms of sales are potatoes, followed by tomatoes, cucumbers, cabbage and carrots. However, in the spring, sales of smidgens increase dramatically. At the moment, we offer our customers freshly harvested smidri, which came from Italy and Spain”, says V. Budrienė.
A vegetable that is extremely useful for the body
Jolanta Sabaitienė, an employee of the fruit and vegetable department of the “Iki” shopping chain, says that it takes up to three years to grow a smidar seedling, but once planted, it can bear fruit for up to 15 years. Probably due to the complex cultivation, in ancient times, smidra was an expensive and highly valued vegetable.
Smidras are low in calories – 100 g only contain 20 calories, and 90% their mass consists of water, so they are perfect for those who want to maintain a slim figure. Smidras are also rich in vitamins A, B and K, amino acids, iron and calcium. Because of this vitamin charge, smidgens are extremely beneficial for our liver, kidneys and lungs.
“There are plenty of options for what to make with this vegetable. One of the fastest ways is to use them as an ingredient in salads or eat them alone, but before that you should boil them for a few minutes. Fried in butter with salt becomes extremely delicious smidri. If you want this vegetable to preserve all its nutrients, boil or fry it for no longer than 10 minutes. Smidri is also suitable for grilling,” says the representative of “Iki”.
It takes up to 15 minutes to prepare.
When preparing smidris, the most important thing is not to overcook or overcook them, because then they will sag, lose their shape and taste. According to J. Sabaitienė, it is very easy to prepare smidris for cooking. Simply cut or break off the woody parts of the stems. Season the smidris with olive oil, salt and pepper and put them in a baking pan. Leave spaces between the smidgens so that they get crisp as air circulates. Roast them in an oven heated to 230 °C for 6 to 15 minutes, depending on the thickness of the smidas.
“Although smidgens look extremely sturdy, they do spoil quickly, so think about when you’ll want to eat them when you’re shopping. If you are going to make it the same day, then keep the asparagus in a glass of water, so they will stay fresh longer. And if you use them the next day, keep them in the refrigerator, wrapped in paper. However, try to use them within 1-2 days, because the sugar in the smidri that has been standing longer will turn into starch and create a honeyed texture,” says J. Sabatienė and shares several spring recipes with smidri.
Chicken and smidgen salad
You will need:
300 g of smidri
3 years of olive oil
1⁄2 century s of salt
1⁄4 century tsp freshly ground pepper
300 g of chicken fillet
1st century s of salt
1st century spoon of mustard
3 years of olive oil
200 g of cherry tomatoes
1 avocado
1 year lemon juice
1 red grapefruit
100 g of baby spinach
1st century of coriander seeds
We produce:
Preheat the oven to 200°C. Wash the smidres and remove the lower woody part. Place them in a single layer on a baking sheet, sprinkle with olive oil, season with salt and pepper. Place in a preheated oven and bake for about 10 minutes. Sprinkle salt and mustard over the chicken. Heat the olive oil in a pan and fry the chicken until nicely browned on both sides, about 7-8 minutes. Wait for the chicken to cook a little and cut the meat into smaller pieces. Peel the avocado, cut it into slices and sprinkle with lemon juice. Cut the spinach, tomatoes and grapefruit into small pieces. Toast the coriander seeds in a dry pan for a short while until the aroma spreads. Mix all ingredients and sprinkle with toasted coriander seeds.
Spinach salad with shrimps and seaweed sheets
You will need:
300 g of smidri
2 scallions
150 g of shrimp
1 sheet of seaweed
30 ml of olive oil
150 ml pinch of coarse sea salt
sunflower oil for cooking
lemon juice
We produce:
Remove the heads and hard ends of the prawns. Add a pinch of salt to a pot of boiling water and boil the washed smidri for about 2 minutes. Pour off the rest of the water and drain the smidres. Add olive oil to a heated pan and add the shrimp. Bake for 8 minutes. Heat the sunflower oil in a deep pot and briefly fry the torn pieces of algae. When the algae rises to the surface of the water, transfer them to a paper towel. Chop the scallions. Mix all the prepared ingredients in a salad bowl, add a pinch of salt, sprinkle with lemon juice and serve.
Couscous salad with vegetables
You will need:
50 g of couscous grits
200 g of fennel
8 radishes
20 g of almonds
fresh mint leaves
For the sauce:
1 year Dijon mustard
1 lemon juice
a pinch of salt
120 ml extra virgin olive oil
We produce:
Cook the couscous according to the instructions on the package. Stir the grits with a fork and leave to cool. Wash the vegetables, cut off the hard part of the radishes and cut them into small pieces or thin strips, and the radishes into very thin slices. Toast the almonds, crushed with a knife, in a pan over low heat. Mix mustard, lemon juice and salt in a bowl. Add the olive oil a little at a time, stirring constantly. Add the cooled couscous to the salad, add the vegetables, roasted nuts, washed mint, pour the sauce and mix everything.
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