By Conni Attwell

September is Harvest month so let's try some delicious vegetable recipes:  Eat well and healthy!

Potato/cauliflower salad:

4 large Yukon potatoes           

1/2 head cauliflower

2 ribs celery

1 cup black olives (optional)

1/3 cup olive oil

3 tbsp chopped fresh parsley

3 tbsp red wine vinegar

1/2 tsp salt

Boil potatoes in salted water until tender. Drain, peel and cut into cubes and meanwhile in a separate pan of salted water, cook cauliflower until tender and drain. In a large bowl toss potatoes, cauliflower, celery and olives. Stir together oil, parsley, vinegar and salt and mix with veggies to coat.

 

Turnips'n apples:

1 large turnip

Crust:

1 tbsp butter

1/2 cup flour

2 apples

1/3 cup brown sugar

1/4 cup brown sugar

2 tbsp butter

pinch cinnamon                                  

Peel, dice, cook, drain and mash turnip with butter. Peel and slice apples. Toss with brown sugar and cinnamon. Arrange in a greased casserole the turnip and apples in alternate layers, beginning and ending with turnips. Combine crust ingredients to a crumble texture and put on top of casserole.  Bake at 350 F degrees  for 1 hour.

 

Asparagus au gratin:

3 bunches asparagus (or 3 pks frozen)

1-2 tsp curry powder

3 to 4 tbsp butter

1 tbsp cold water

4 tbsp flour

salt & pepper to taste

1 cup milk

1 cup coarse soft breadcrumbs

1 cup asparagus stock

1-3 cup shredded cheese

1 tsp chopped onion

Cook asparagus gently (do not overcook); drain well. Place in buttered casseroles. Prepare sauce from remaining ingredients, except breadcrumbs and cheese. Pour sauce over asparagus. Top with breadcrumbs and shredded cheese and bake at 375 F degrees for 30 min. just until heated and slightly browned.                                           

Source:  The Best of Brechin cookbook.