Discover the Vegetarian Version of a Portuguese Classic: Legumes à Brás
Welcome to a culinary journey that will take you to the heart of Portugal, without leaving your kitchen. Today, we’re exploring a vegetarian twist on a classic Portuguese dish: Legumes à Brás. This dish, traditionally made with cod, potatoes, and eggs, has been reinvented in a healthier, yet equally delicious, vegetarian version. The star of this dish is a medley of vegetables, including leek, carrot, and zucchini, which replace the cod, offering a burst of colors and flavors that will delight your palate.
The dish retains the signature elements of the original recipe, such as the crispy straw potatoes and the creamy scrambled eggs, making it a comforting and satisfying meal. Whether you’re a vegetarian, a lover of Portuguese cuisine, or simply a food enthusiast looking for new flavors to try, Legumes à Brás is a dish that promises to impress.
You may also be interested in: Bacalhau à Brás Recipe. You can also check out our other Main Dishes Recipes.
Legumes à Brás
Ingredients
- 1 lb. zucchini
- 7 oz carrots
- 10 oz leeks
- 1 onion
- 2 cloves garlic
- 14 oz straw potatoes optional
- zero-oil grilled peppers to taste
- sliced black olives and chopped parsley to taste
- balsamic vinegar cream for garnish
- olive oil to taste
- salt and pepper to taste
Instructions
- Start by grating the zucchini, add a little salt, and leave to drain.
- Cut the onion and leek into half-moons and chop the garlic. Cut the peppers into strips and grate the carrot.
- In a bowl, beat the eggs with the chopped parsley.
- Separately, put the olive oil in a pan and sauté the onion, garlic, and peppers.
- When the onion is soft, add the leek and carrot.
- Squeeze the zucchini (to remove excess moisture) and add it to the other vegetables. Mix everything and let it cook for a few minutes until the vegetables are tender. If you're using straw potatoes, add them to the mixture.
- Season with salt and pepper according to your taste.
- Make a well in the center of the vegetables and pour the beaten eggs over them. Allow the eggs to set slightly, stirring gently to incorporate them into the vegetables.
- Continue cooking until the eggs are fully cooked and everything is well combined. Be careful not to overcook the eggs; they should be creamy.
- Once everything is cooked through, remove the pan from heat. Sprinkle sliced black olives and additional chopped parsley over the dish.
- Drizzle balsamic vinegar cream over the top for added flavor.
- Serve the vegetables à Brás hot, either on its own or accompanied by your favorite side dish.
