By Michael Anthony, Dorothy Kalins
Considered one of America�s such a lot hugely acclaimed cooks supplies us greater than one hundred forty uncomplicated recipes and methods for imaginitive vegetable cooking at domestic.
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Additional resources for V is for vegetables : inspired recipes & techniques for home cooks- from artichokes to zucchini
Their compact leaves carry flavor in an amazing way: I season Brussels sprouts with soy sauce or steep them in pan juices from a roast chicken. ROASTED BRUSSELS SPROUTS WITH MAPLE SYRUP SERVES 4 HERE I COMPLEMENT the browning of both the Brussels sprouts and the garlic with a generous amount of salt and a drizzle of maple syrup added at the end. I’m not trying to make a sticky glaze, just a light contrast of flavors. Irresistible! 3 tablespoons olive oil 1 pound Brussels sprouts, trimmed and halved Salt and pepper 1 tablespoon minced onion 1 small clove garlic, minced 2 tablespoons maple syrup Fresh lemon juice Olive oil for drizzling Preheat the oven to 375°F.
CARROTS THE CARROT IS AN AMAZING VEGETABLE. Just think about how the energy of the entire plant is directed to that super root.
No wonder cabbage is at the heart of so many cuisines: You can ferment it into sauerkraut for your Reuben sandwich, or prepare it Kimchi-Style (here); you can braise it with chestnuts for Christmas dinner; you can have it stewed with your Peking duck in Chinatown; you can stuff it with wild rice and sausage or chop it up into endless varieties (and colors) of slaw. A pretty great range for one simple vegetable. CABBAGE COOKED QUICKLY SERVES 4 I MAKE THIS SAUTÉED CABBAGE as a crunchy topping for Michael’s Borscht (here), but it’s delicious on its own.