tilleggsgrønnsak

Tilleggsgrønnsak is a Norwegian term that translates to "additional vegetable" or "supplementary vegetable." It refers to a vegetable served as an extra side dish alongside a main meal, often to increase nutritional intake or add variety. This is distinct from the primary vegetables that might be integrated into the main dish itself, such as potatoes in a stew or onions in a sauce. Tilleggsgrønnsaker are typically prepared separately and presented as a distinct component of the meal.

The concept of tilleggsgrønnsak is common in Norwegian cuisine and reflects a cultural emphasis on healthy eating and balanced meals. These vegetables can be served in various forms, including raw, steamed, boiled, roasted, or as a simple salad. Popular choices for tilleggsgrønnsaker include broccoli, carrots, peas, green beans, cauliflower, and various types of lettuce or cabbage. The intention is to provide a source of vitamins, minerals, and fiber that complements the protein and carbohydrate components of the meal. This practice encourages a more diverse consumption of plant-based foods.