Bellucci Premium Comments on an Article Explaining How to Easily and Quickly Cook Vegetables with Extra Virgin Olive Oil

Bellucci Premium responds to an article that discusses easy and quick ways to cook vegetables with the use of extra virgin olive oil.

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Bohemia,NY (PRWEB) January 07, 2014

Bellucci Premium, a high quality extra virgin olive oil producer, responds to an article published by Omaha World Herald that gives quick and easy ways to cook vegetables with the use of extra virgin olive oil.

In an article published by Omaha World Herald on December 30th titled “An easier, speedier way to eat more vegetables,” simple recipes are given to help cut the time needed to prepare and cook vegetables. The article explains that in preparation for the New Year, many resort to calorie-counting and elaborate diets. However, if one consumes mostly vegetables with a small portion of lean protein, pounds will drop without having to starve or count calories. The problem, however, is that vegetable preparation can take a very long time. The article suggests some simple and quick ways to prepare vegetables in 15 minutes.

One recipe is for shredded parsnips with walnuts. The recipe calls for 2 tablespoons of extra virgin olive oil, 1 pound of peeled and grated parsnips (with a food processor), kosher salt, ¼ cup of toasted and chopped walnuts, ¼ cup of golden raisins, 1 teaspoon of chopped fresh sage, and fresh lemon juice. In a large skillet over medium heat, heat the oil. Add parsnips and a pinch of salt and cook until the parsnips are tender. Stir in walnuts, raisins, sage, and a splash of lemon juice. The recipe yields four servings.

Another quick and easy recipe is shredded beets with balsamic vinegar. The recipe calls for 2 tablespoons of extra virgin olive oil, 1 pound of peeled and grated beets (with a food processor), kosher salt, 2 tablespoons of balsamic vinegar, and ½ cup of dried cherries. In a large skillet on medium heat, heat the oil. Then add beets and a pinch of salt and cook covered for 5 minutes. Stir in vinegar and cherries, then cook covered until tender for about 2 more minutes. The recipe yields four servings.

Natalie Sexenian, the marketing manager for high-quality Tuscan olive oil producer Bellucci Premium, says, “Preparing vegetables can take up to an hour with peeling, slicing, steaming, and baking. Finely chopping and sautéing vegetables with extra virgin olive oil will not only cut your cooking time, but also help add antioxidants and additional nutrients to your dish.”

Bellucci offers three different types of oil, including an organic option, with a mild peppery flavor and fruity undertones that will satisfy any palate. Bellucci Premium Toscano extra virgin olive oil uses olives that are grown on the beautiful landscapes of Tuscany, and maintained by 3rd and 4th generation farmers. The third type of oil Bellucci produces is the finest 100% Italian extra virgin olive oil, grown in many different regions of Italy.
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