Perhaps when one of those modern convection ovens known as “air fryers” enters your house, your first thoughts are crispy chicken wings, succulent fries-but-not-fries, gratins, and golden-brown dumplings.
But, in addition to all that, it is a perfect assistant to prepare something that we should eat much more often: practically any type of vegetable will also benefit from that crunchy and golden finish that makes food more attractive, in addition to saving us a lot of work.
How much you can make in one roll will depend on the ability and shape of your airfyer;
And I say about the shape because 5.5 liters of capacity is not the same with a wider and lower basket -which allows air to circulate between a greater amount of food- than with a narrower and taller one.
In the second case, we can optimize its use by stirring more often, which will allow the vegetables to have more contact with the air over their entire surface and their cooking to be more homogeneous.
We do not put how many people each recipe is for because they are all sides and not complete dishes, but each one comes with an idea to include it in a unique dish.
Almost all of them are great simply with a base of rice or whole grain couscous or some cooked legumes, and finished off with a grilled or boiled egg to taste (except sweet potatoes, which would be that same base).
Here are nine recipes and a technique that you can adapt to whatever you have in the fridge to spice up your vegetables.
Carrots with cumin and paprika
You will not be able to stop eating them Mònica Escudero
Get 12 carrots as fresh as possible -the ones with leaves are usually- and wash them well (or peel them if you prefer).
Turn the fryer on to 180 degrees so it heats up for the last three minutes of the process.
Cut into thick slices, about 1.5 centimeters thick.
Transfer them to a bowl and season with oil, cumin powder, paprika of the type you prefer -I like to combine smoked and spicy- and salt to taste.
Give them a few turns and massage them a little so that the dressing is distributed well everywhere.
Take them to the fryer basket, distribute well and schedule 15 minutes at 180 degrees, stirring once or twice during the process.
After that time, try one and decide if you like them that way or a little more done: if it's the latter, keep trying two at a time of two minutes.
I like to put a little apple cider vinegar on them when putting them on the plate.
Bonus track: serve with a base of boiled quinoa, diced green apple and salmon (raw or grilled).
zucchini curry
Prepare a mixture of curry powder, salt, and three to four tablespoons of mild olive oil (try a heaping teaspoon of curry to start, and add more if you want it more intense).
Program 15 minutes at 200 degrees, leaving three warm-ups.
Cut three medium zucchini—choose ones that are firm to the touch and have smooth skin—in half lengthwise, then into quarters, and then into pieces about 1.5 centimeters.
Transfer to a bowl, season, stir and quickly transfer to the basket (with the rest, the salt would dehydrate the zucchini, and we don't want that).
Cook for 12 minutes, stirring once or twice during the process, and test at the end if they are to your liking;
if you think it needs more time, give it two minutes at a time (or, if you already know you like it well done, microwave it for two or three minutes, covered with a plate).
Artichokes with oregano and feta
Any fresh or semi-fresh and salty cheese works for this recipeMikel López Iturriaga
A viciously tricked proposal to Mikel López Iturriaga: cook four covered artichokes in the microwave for eight or nine minutes with a little water in the bottom of the container to make it steam (you can do it two or three times to optimize the capacity of the fryer).
Then peel them and cut the tips to leave the hearts (do as Mikel and prepare broth with the leaves, do not throw them away).
Cut into quarters, spread with a little oil, a little salt and pepper and blow into an air fryer so that they are golden (five or six minutes at 200 degrees, with a couple of previous heating).
Finish off with crumbled feta -or whatever cheese you like, as long as it is fresh and salty-, oregano and a final drizzle of extra virgin olive oil.
Bonus track: it can be strengthened with some fried potatoes made in a pan or in the same air fryer,
cut into cubes and put about 15 minutes before the artichokes at 180 degrees.
Another bonus for slackers: you can use thawed artichokes, a trick that also works if you're reading this in the off-season.
Cherry tomatoes vinaigrette
Heat the air fryer for three minutes at 180 degrees, and after this time put as many cherry tomatoes as will fit in the bottom without being clumped (without a rack, if you want with a baking paper base or a tray to facilitate the process).
Program between seven and 10 minutes -depending on the facts you like- at 180 degrees, without stirring so that they do not break.
Meanwhile, prepare a vinaigrette with oil, vinegar, a couple of garlic cloves cut into slices -or to taste-, salt, pepper and any herbs you want.
Take the tomatoes to a container while they are still hot, dress and let them rest (the key that will turn them into a flavor bomb).
You can forget about them in the fridge for between 12 and 24 hours, and then take them out for a while before eating them to warm them up.
Bonus track: they are used for absolutely everything;
from to finish off a toast with hummus to a potato salad, going through accompanying a fish fillet or eating them as is by spoonfuls.
very good
Brussels sprouts with za'atar
The redemption of Brussels sprouts happens again because they do not touch the water and do not cook them too much: start this recipe by mixing a tablespoon of za'atar -here we teach you how to prepare it at home- with three or four of oil and salt to taste.
Cut half a kilo of Brussels sprouts in half lengthwise -if some are very large, make them into quarters-, place in a bowl with the dressing, massage so that they are impregnated and let rest for about 10 minutes.
Program 18 minutes at 200 degrees and, after heating for three, add the seasoned cabbages to the basket.
Stir once or twice during the process: after that time they will be toasted on the outside but still crunchy on the inside;
if you like them softer, it is better to cook them at 180 degrees for about 22 minutes (if the cooking is prolonged at 200 degrees they can be too toasted on the outside, or burn the spices).
spicy cauliflower
You will not miss the wingsMònica Escudero
Mix four tablespoons of oil or softened butter with hot sauce or chili powder to taste (the hot sauce will also add salt and sometimes hints of vinegar, giving the flavor more depth).
Salt if necessary and spread a cauliflower cut into florets -and the thinner sliced stem, since being tougher it takes longer to cook and we want to eat it all at once-, massaging so that it is well impregnated.
Heat the air fryer for three minutes at 200 degrees, and after this time put the cauliflower in the basket (if it has a small capacity and is caked, you can do it in two batches).
Program 15 minutes at 190 degrees, stirring halfway through the process: if you like it softer, you can make it 20 minutes at 180 degrees or microwave it three or four minutes before.
Bonus track:
Cut some fine red cabbage and remove the coriander leaves.
Prepare a mayonnaise with lime and, if you want, a little more spice, heat up some corn tortillas and assemble some delicious tacos.
pepper and onion
Cut three red bell peppers and an onion or two, peeled, into strips;
You can add more colored peppers as long as they are the same thickness.
Coat with a little oil, salt and pepper and bring to the basket without a rack at 160 degrees (previously heated for three minutes).
Schedule 20 minutes, stirring two or three times during the process.
After this time, stir, go up to 180 and schedule five more minutes.
If they aren't toasted enough, cycle for three minutes until they reach the point.
Bonus track: with some cooked chickpeas and grilled tenderloin you have a delicious dish.
Mushrooms stuffed with breadcrumbs and cheese
They won't win a beauty contest, but they are terrific Mònica Escudero
Remove the stem from as many mushrooms as will fit in the basket without being crowded, and reserve for a cream, a stir-fry or any other preparation.
Mix two tablespoons of breadcrumbs with two of cured cheese, one of parsley and pepper to taste (or more if necessary, using the same proportions).
Paint the mushrooms on the outside with a little oil, place them with the hole facing up and fill with the farce of bread and cheese.
Take the fryer to 180 degrees, previously heated for three minutes, for between 12 and 15 minutes, depending on the size of the mushrooms (check them out the last few minutes and, if necessary, lengthen, do it in two-minute cycles).
Bonus track: you can change the filling to taste and add garlic, ham, roast leftovers, meat, anchovies, blue cheese, nuts, spices or herbs.
Sweet potatoes with Provencal herbs
Peel and cut into medium cubes -about two centimeters- a couple of large sweet potatoes.
Brush them with oil and add salt, pepper and Provencal herbs.
Heat the fryer for three minutes at 180 degrees and after that time, put them in the basket.
Program 17 minutes and stir once or twice during the process.
After that time, see if they are ready (the total time will depend on the size they are cut to, how tight they are, etc).
If they are not to your liking, give them one or two cycles of two or three minutes.
Bonus track: you can serve them with a brava sauce -with or without garlic- and you will succeed with the appetizer.
A technique to use whatever you have in the fridge
The one I use 80% of the time, and it starts with opening the crisper drawer to see what's around.
We can cook all the vegetables we want together, as long as we get them ready at the same time: this happens by respecting their cooking times by adding some before and others after, there is no more trick.
For example, if you are going to prepare potatoes with onion and asparagus, add the first two beforehand and when they start to colour, add the asparagus so that they finish cooking together.
If you're making pumpkin, brussels sprouts, and mushrooms, put them in this order, also leaving some time between the first and second.
Take advantage of each time you add an ingredient to give the bucket a shake: not only will you get better distribution of the dressing but also increase exposure to hot air.
You can use powdered dressings such as spices or dehydrated herbs, spray oil -if you have found a refillable one that convinces you 100%, if you cannot use a bowl and a brush or your hands- or put some sauce on them afterwards.
180 degrees is a temperature at which all vegetables cook well and dry aromatics do not burn, so when in doubt, stay there and if in the end you see that it still needs a strong heat stroke, raise it to 200 for the last few minutes.
Normally in stews and casseroles we can also play with the size to which we cut some vegetables to cook them, but as in this case they will be exposed to constantly circulating hot air, if we cut them too small and use the rack we run the risk of them being dry. , so I recommend moderation with this.
The fuller the basket is, the less they will dry, but in this case you will be preventing air circulation due to lack of space, so in that case it may be better to switch to a conventional oven because the effect will be the same (although it will be more economical in terms of energy). ).
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