Aug
29
Vegetable recipes
Aug 2014
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.