It’s still winter, so I can cover up a nice dish that I used to have at home. I have my house and I take a vegetable recipe in summer, but they boil me with pumpkins and potatoes, or I’m cold.

If you don’t already know Fitenium is a free, mobile and video-based social network for users who train strength and/or body weight exercises. At Fitenium users can find free personalized routines, follow their performance, compete and get discounts at nutrition stores and sports equipment. Download it here.

It is worth buying vegetables that are in season. We have beans, bean specials, and current eye white beans, and you can decide to cook and use what you have on hand. This is a delicious, very healthy, slow cooker, rush cooker.

Ingredients for 2 people – Easy difficulty – Cooking time 2:30 hours

160g Dry white beans 160g

1 sweet onion

2 garlic

1 celery

2 tomatoes

1 teaspoon of sweet paprika

Half a teaspoon of cumin

1 carrot

400 g peeled pumpkin

2 Median pope

1 liter Vegetable soup or water

Extra virgin olive oil

Sal

Black pepper

How to make White Beans with Butternut Squash and Potato

Dried beans must be soaked for 8 hours. Wash it, it’s cold water and put them in a container.

Wash the potatoes, celery, carrots and tomatoes. Peel the onions and garlic and chop finely with the celery. Peel the pumpkins, carrots and potatoes. Cut the squash into cubes, leaving a large portion so it doesn’t fall apart completely during cooking. Chop the carrots.

Heat a little olive oil in a large pot or casserole, fry the onions with the garlic and celery, and add a little salt. Keep the heat low so it doesn’t burn. When golden, add grated or canned tomatoes, spin a few times, add paprika and cumin, and stir well.

Add the carrots and beans made with pumpkin. Cover the broth with water and add the pumpkin (cut with a knife and chop completely by hand) and black pepper.

Bring to a boil, add a little more broth or cold water to “frighten” and bring to a boil. Reduce heat, cover, and heat for at least 2 hours. Stir gently from time to time and check the liquid level.

If you don’t already know Fitenium is a free, mobile, video-based social network for athletes who train strength or bodyweight exercises. At Fitenium users can follow their performance, compete and get discounts in nutrition and sports equipment stores. Download it here.

They are the best vegetables, and when roasted they take on a new dimension by deepening and deepening the flavor and caramelizing. The hint of cider and mandarin makes it a very Christmassy point of aroma and goes well with meat, fish or vegetarian main courses.

Ingredients for 4 people

Brussels sprouts: 500 grams

Pumpkin: 400 grams

apple cider vinegar: 15 ml

Sidra 50 ml

large tangerine: 1

Extra virgin olive oil: 10 ml

Black pepper

Provencal herbs to taste

Sal

Pumpkin spice (optional)

chives (optional)

additional tangerine (optional)

Difficulty: easy

Total time: 50 minutes (10 preparation and 40 cooking)

How to Make Pumpkin Cider Roasted Brussels Sprouts

Preheat the oven to 200ºC and prepare a dish or tray with a little olive oil.

Gently wash the Brussels sprouts, remove any damaged leaves, and tap to dry. Cut the larger one in half and leave the smaller one as it is. Peel the pumpkin and cut it into cubes of approximately the same size.

Combine both vegetables in a skillet, season, and toss with cider vinegar, cider vinegar, tangerine juice, and olive oil. Add Provencal herbs and taste.

Stir halfway through cooking, add more cider or water to prevent over-drying, and bake for about 25-30 minutes. Serve with chopped chives and pumpkin seeds, and optionally more tangerine juice.

What to pair with roasted pumpkin sprouts

These Roasted Brussels Sprouts and Squash, like I said, make a very versatile side dish, but they can also be combined with eggs, rice, beans, or other grains and served as a simple side dish for a light lunch or dinner. Leftovers can be safely stored in a refrigerator in a closed container.