Broccoli is low in kilojoules and a good alternative to carb loaded veggies when you’re following a low-carb diet. Give these bites of goodness a try — your family will fall in love!
Form into 12 rectangular mounds (about 1 tablespoon each).
Cut a piece of baking paper to fit bottom of air fryer basket.
Place six pieces on baking paper.
Cook for 9 minutes.
Transfer to a medium serving plate and repeat cooking with remaining pieces.
Let rest for 5 minutes, then serve warm.
Notes & Wine Advice
WHERE DO I FIND BROCCOLI RICE?
Although pre-made broccoli rice can be purchased in most fresh produce or frozen food sections, broccoli rice is actually very easy to make. The easiest way is to simply grate a head of broccoli on a box grater or pulse in a food processor to desired consistency.
This dish is creamy times two: avocado and Burrata cheese are two velvety powerhouses which, when served with fresh tomatoes and basil, will blow your mind.
Place avocado halves, cut sides up, in ungreased air fryer basket.
Scatter tomatoes around avocado halves.
Cook for 7 minutes.
Place avocado halves on four small plates.
Add two tomatoes to each half.
Sprinkle salt over tomatoes.
Tear Burrata cheese and evenly distribute over tomatoes.
Garnish with basil.
Serve.
Notes & Wine Advice
WHAT IS BURRATA?
Burrata is like the molten lava cake of cheeses. Encased in beautiful fresh mozzarella, the interior has a creamy, buttery consistency. Made from buffalo or cow’s milk, Burrata is becoming increasingly mainstream in Australia and can be found with the specialty cheeses in the deli section of most supermarkets. It is generally sold in a plastic container of milky liquid.
Boursin cheese has the consistency of cream cheese and is a product of Normandy. The magic of Boursin (and difference from cream cheese) is that it has already been seasoned for you. Boursin can be found with the specialty cheeses in the deli section of most supermarkets. It comes in a variety of flavours and can be used as a spread or in recipes such as this.
Buttery Zucchini Ribbons are a quick air fryer side dish made with thin zucchini strips, melted butter, salt, and black pepper. Light, tender, and ready in minutes, they work well as a vegetable side or a low-carb alternative to pasta.
Arrange the zucchini ribbons loosely in the air fryer basket.
Air fry for 1 minute.
Gently toss the zucchini ribbons.
Continue air frying for another 2 minutes until just tender.
Serve immediately while warm.
Notes & Wine Advice
Recipe Notes
Use a vegetable peeler to create long, thin zucchini ribbons of approximately equal thickness so they cook evenly.Remove the soft seed core before making the ribbons. This reduces excess moisture and helps prevent the zucchini from becoming watery.Cook the ribbons only briefly. Zucchini softens very quickly in the air fryer and should remain tender without becoming mushy.Serve immediately. The ribbons can be used as a vegetable side dish or as a light alternative to traditional pasta.
Wine Advice
A fresh Sauvignon Blanc pairs nicely with the delicate zucchini and butter. Its crisp acidity keeps this simple vegetable dish light and refreshing.
Buttery Zucchini Ribbons are a light and simple air fryer dish made with thin strips of fresh zucchini, melted butter, salt, and black pepper. The ribbons need only a few minutes of cooking, leaving them tender without becoming overly soft. Serve them as a quick vegetable side dish or use them as a lighter alternative to traditional pasta.
A Quick Air Fryer Vegetable Side
These air fryer zucchini ribbons are particularly useful when you need a vegetable dish that requires very little preparation. Thinly slicing the zucchini dramatically reduces the cooking time, while a small amount of butter provides richness without overwhelming its delicate flavor. For more ideas, explore our Airfryer Recipes, Side Dish Recipes, and Vegetable Recipes.
Making Perfect Zucchini Ribbons
A vegetable peeler makes it easy to create long, thin strips with a fairly consistent thickness. Remove the soft seed core first because this section contains additional moisture and can become watery during cooking. Toss the ribbons gently with melted butter and seasoning so they remain intact and receive an even coating.
Keep the Cooking Time Short
Zucchini cooks remarkably quickly when sliced this thinly. Start with just one minute in the air fryer, gently toss the ribbons, and then continue cooking for another two minutes. The goal is a tender texture that still has some structure. Cooking them much longer can cause the zucchini to release additional moisture and become too soft.
Serving Air Fryer Zucchini Ribbons
Serve the air fryer zucchini ribbons immediately as a warm side dish with grilled vegetables, fish, chicken, or other main courses. They can also replace pasta in a lighter meal and work well with tomato sauce, pesto, herbs, or grated cheese. Keeping the seasoning simple makes them easy to combine with many different dishes.
With only four basic ingredients and a few minutes of cooking, Buttery Zucchini Ribbons are an easy way to prepare fresh zucchini while preserving its mild flavor and tender texture. For additional information about vegetables and food safety, visit the U.S. Food and Drug Administration.
Perfect on a low-carb diet, avocado lends such a healthy dose of fat and nutrients to your meals. And in addition to being filling, the avocado becomes creamier when heated.
Soft, sweet roasted garlic prepared in the air fryer with avocado oil and a touch of salt. The golden cloves become creamy enough to squeeze from their skins and are perfect for dips, marinades, sauces, spreads, and mashed vegetables.
Preheat the air fryer to 180°C (356°F) for 3 minutes.
Drizzle the avocado oil over the garlic bulbs and rub it evenly over the exposed cloves.
Season the garlic bulbs with the salt.
Wrap each garlic bulb securely in a square of aluminum foil.
Place the wrapped bulbs in the ungreased air fryer basket.
Air fry for 45 minutes, until the garlic is very soft and golden.
Carefully unwrap the garlic and allow it to cool until comfortable to handle.
Squeeze the soft roasted garlic from each individual clove and use as desired.
Refrigerate unused roasted garlic in an airtight container for up to 3 days.
Notes & Wine Advice
Serving Suggestions
Squeeze the warm roasted garlic directly from the cloves and spread it over Bread or use it to add a mellow garlic flavour to mashed vegetables. It is also excellent stirred into recipes from the Dips, Sauce, and Marinade collections.
Variations
Keep the basic version simple with avocado oil and salt, or use the roasted cloves as a starting point for different preparations. Mash them into a smooth paste for a Spread, blend them into a dressing from the Dressing collection, or incorporate them into other recipes from Condiments.
Storage
Allow unused roasted garlic to cool and transfer it to an airtight container. Refrigerate for up to 3 days as stated in the original recipe. Prepare only the amount you expect to use within this period rather than keeping roasted garlic for extended storage.
Wine Advice
Roasted garlic is usually an ingredient or accompaniment rather than a complete dish, so the best wine depends on what you serve with it. A Sauvignon Blanc can work well when the garlic is used with vegetables, dips, or lighter dishes. Explore suitable wines at René’s Wijnbeleving.
Golden Roasted Garlic is one of those remarkably simple Basic recipe preparations that can change the flavour of many other dishes. Raw garlic has a sharp, assertive character, but roasting transforms it. After spending 45 minutes in the Airfryer, the cloves become soft, golden, and creamy, with a much gentler and slightly sweet flavour.
This recipe needs only three ingredients: whole garlic bulbs, avocado oil, and salt. The tops of the bulbs are trimmed just enough to expose the individual cloves. Oil can then reach the garlic while it cooks, and once roasted, the softened cloves can easily be squeezed from their skins.
Why Roast Whole Garlic Bulbs?
Keeping the garlic inside its natural skin protects the individual cloves during cooking. Rather than drying out under the hot circulating air, the cloves slowly soften inside the bulb. Wrapping each bulb in aluminum foil provides another protective layer and helps retain moisture while the garlic roasts.
The result is very different from frying chopped or sliced garlic. Instead of crisp pieces with an intense flavour, you get a soft paste that can be mashed, spread, stirred, or blended into other foods. This makes roasted garlic particularly useful in recipes from the Spread and Dips collections.
Preparing the Garlic
Remove approximately 6 mm from the top of each bulb while leaving the bulb itself intact. The goal is to expose the tops of the cloves without separating them. Drizzle the avocado oil over the exposed surface and rub it around so the garlic receives an even coating.
A small amount of salt is all that is needed for seasoning. Once prepared, wrap each bulb securely in aluminum foil. The packets can then go directly into the ungreased air fryer basket.
Roasting Garlic in the Air Fryer
Preheat the air fryer to 180°C (356°F) before adding the wrapped bulbs. The garlic then cooks for approximately 45 minutes. When properly roasted, the individual cloves should be completely tender rather than firm in the centre.
Allow the bulbs to cool before handling them. Once comfortable to touch, gently squeeze the base of each clove. The roasted garlic should slide from its papery skin with a creamy consistency. It can be used immediately or mashed into a smooth paste.
Ways to Use Roasted Garlic
Roasted garlic is exceptionally versatile. Stir it into recipes from the Sauce collection to add garlic flavour without the sharpness of raw cloves. It can also be incorporated into a Marinade for vegetables or other savoury ingredients.
For an easy appetiser, mash the cloves and spread them over warm Bread. The creamy texture also makes roasted garlic useful for Condiments and homemade dips. Mixing a few cloves into mashed potatoes or other mashed Vegetables adds depth without requiring a complicated seasoning mixture.
Using It as a Basic Recipe
Because roasted garlic is frequently used as an ingredient rather than eaten by itself, making a batch gives you a useful foundation for several other dishes. One bulb can be served immediately while the second is refrigerated for another meal. This makes the recipe particularly practical when several dishes during the week call for garlic.
The flavour is concentrated, so start with a small amount when adding it to another recipe and taste before adding more. You can leave the cloves whole, mash them roughly with a fork, or turn them into a smooth paste depending on how they will be used.
Storage and Food Safety
Roasted garlic should be handled carefully after cooking. The original recipe specifies refrigerating unused roasted garlic in an airtight container for up to three days. Do not leave cooked garlic sitting at room temperature for extended periods.
For current information about safely preparing and storing garlic and other cooked foods at home, consult the FDA food safety guidance. Once you have a batch ready, Golden Roasted Garlic is an easy way to add a mellow, rich garlic flavour to everything from Dressing and dips to sauces, spreads, and vegetable dishes.
Golden air-fried parsnips tossed with a creamy tahini, lemon, and garlic dressing, then finished with fresh parsley. A simple vegetable side dish with sweet, nutty, and fresh flavours.
Preheat the air fryer to 190°C (374°F) for 3 minutes.
Whisk the olive oil and salt together in a medium mixing bowl.
Add the parsnips and toss until evenly coated.
Transfer the parsnips to the ungreased air fryer basket and cook for 5 minutes.
Toss the parsnips and cook for another 5 minutes, until tender and lightly golden.
Meanwhile, whisk the tahini, lemon juice, water, and garlic together in a medium bowl until smooth.
Add the cooked parsnips to the tahini dressing and toss until evenly coated.
Transfer to a serving dish.
Garnish with the fresh parsley and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the parsnips warm while their edges are still lightly crisp and the tahini dressing is creamy. They make an easy Side Dish for roasted or grilled foods and can be combined with other recipes from the Vegetables collection. They also work well as part of a larger Mediterranean-style meal.
Variations
For a thinner tahini dressing, add a little extra water until it reaches the desired consistency. Extra lemon juice gives the dressing a brighter flavour, while additional garlic makes it more savoury. The same dressing can also be used with other Vegetables or as inspiration for recipes from the Dressing collection.
Storage and Reheating
Store leftover parsnips in a covered container in the refrigerator. Because they have already been coated with tahini dressing, they will soften during storage. Reheat them briefly in the Airfryer or serve them at room temperature. For the best texture, serve them freshly prepared.
Wine Advice
A Sauvignon Blanc works well with the earthy sweetness of parsnips and the fresh lemon in the tahini dressing. Its acidity provides a refreshing contrast to the creamy sesame flavour. Explore suitable wines at René’s Wijnbeleving.
Golden Tahini Parsnips combine sweet, earthy root vegetables with a creamy dressing made from tahini, lemon, garlic, and water. Cooking the parsnips in the Airfryer gives them lightly browned edges while keeping the centres tender. Once cooked, they are tossed directly with the dressing and finished with fresh parsley.
Parsnips are closely related to carrots, although their flavour is noticeably different. They have an earthy sweetness that becomes more pronounced during cooking. Their natural sugars also encourage browning, making them particularly suitable for roasting and air frying. This simple preparation is an easy addition to the Vegetables collection.
Preparing the Parsnips
Peel the parsnips before cutting them lengthwise and then into approximately 3 cm half-moons. Keeping the pieces reasonably similar in size helps them cook at the same rate. Very thick pieces may remain firm in the centre while smaller pieces are already browned.
The parsnips need only a teaspoon of olive oil. Whisking the oil with the salt before adding the vegetables helps distribute both ingredients evenly. Toss the parsnips thoroughly so their surfaces receive a light coating before they go into the air fryer basket.
Air Frying the Parsnips
Preheating the air fryer to 190°C (374°F) gives the parsnips a hot cooking environment from the beginning. They cook for 5 minutes before being tossed and then continue cooking for another 5 minutes. Tossing halfway through exposes different surfaces to the circulating hot air and encourages more even browning.
The finished parsnips should be tender with lightly golden edges. Because the size and moisture content of parsnips can vary, check them at the end of the cooking period. If necessary, they can cook for another minute or two until they reach the desired tenderness.
Making the Tahini Dressing
Tahini is a paste made from sesame seeds and gives the dressing its creamy texture and distinctive nutty flavour. In this recipe, it is combined with fresh lemon juice, water, and minced garlic. The lemon provides acidity that balances both the sweetness of the parsnips and the richness of the tahini.
Whisk the dressing while the parsnips are cooking. Tahini can thicken when mixed with liquid, so continue whisking until the mixture becomes smooth. If necessary, a little additional water can loosen the consistency. The dressing should be fluid enough to coat the vegetables without becoming watery.
Combining the Flavours
Adding the hot parsnips directly to the tahini mixture allows the dressing to coat every piece. The contrast is particularly effective because the parsnips bring natural sweetness while tahini contributes a savoury, slightly bitter sesame flavour. Garlic adds depth, and lemon keeps the finished dish fresh rather than heavy.
Fresh parsley is added at the end rather than during cooking. This preserves its colour and fresh flavour. Together, these ingredients make the recipe suitable as a Side Dish for many different meals.
Serving Ideas
Golden Tahini Parsnips can accompany grilled or roasted dishes or form part of a larger selection of vegetable sides. Their tahini and lemon flavours also make them a natural addition to meals inspired by the Middle East or Mediterranean collections.
They are best served soon after the tahini dressing has been added. For a larger vegetable meal, combine them with a Salad or other warm vegetable dishes. The tahini dressing can also be prepared separately and served alongside if you prefer to preserve more of the browned exterior of the parsnips.
Storage and Food Safety
Leftovers should be transferred to a covered container and refrigerated. The tahini-coated parsnips will gradually become softer, so this recipe has its best texture when freshly prepared. If reheating leftovers, warm them only until heated through rather than cooking them for a second extended period.
Do not eat parsnip greens. Only the prepared root is used in this recipe. For current information about safe preparation, handling, and storage of vegetables and other foods at home, consult the FDA food safety guidance. With only a handful of ingredients and a short cooking time, Golden Tahini Parsnips provide an easy way to turn a familiar root vegetable into a flavourful Airfryer side dish.
Often overlooked, this member of the Allium genus is more commonly used in Asian dishes. These small onions are quick and easy to cook, as well as much milder than a typical onion.
Toss spring onions with olive oil and lime juice in a large bowl.
Add spring onions to ungreased air fryer basket and cook for 4 minutes.
Toss, then cook for an additional 3 minutes.
Transfer spring onions to a large serving dish and toss with salt and pepper.
Garnish with lime zest.
Serve warm.
Notes & Wine Advice
WHAT ABOUT THE CHOPPED-OFF SPRING ONIONS?Some of the top greens are going to be cut off for uniformity and to fit in your air fryer basket. But there is no need to throw these away — place them in a container with water for up to one week, changing out the water every three days. These are a perfect flavour addition when making a bone broth or soup base.
Because asparagus comes in many thicknesses, watch your cook time when making this dish. As far as colour, try the green, white or even purple asparagus for this recipe.
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