|VEGETABLES with Herbs. The flavours of certain vegetables and herbs have such a strong affinity for each other as to defy all attempts to improve their partnership. Potatoes with mint is wonderful, so is dill. Basil and tomato dishes go well together. Try some of the following recipes and delight in using vegetables with herbs.
|BEETROOT with DILL
675 g or 1 1/2 lb small beet (beetroot) cooked,
25 g or 1 oz or 2 tab butter
150 ml or 1/4 pt or 2/3 cup sour cream
sea salt and black pepper
2 tabs chopped dill.
Skin beetroot and cut into thick slices. melt butter in pan and cook sliced beetroot gently until heated through. Add sour cream and simmer for 2 to 3 minutes, adding salt and pepper to taste. Stir in chopped dill and stand for a few minutes, covered, before serving. Serve with roast chicken or veal escalopes.
|ONIONS IN SAGE SAUCE
350 g or 12 oz or 3/4 lb tiny onions
25 g or 1 oz or 2 tab butter
1 tab flour salt and pepper
150 ml or 1/4 pt or 2/3 cup chicken stock
1/2 teas chopped sage or 6 sage leaves
2 tab thick/heavy cream, 1 tab chopped parsley
|Peel onions and leave them whole. Heat butter in saucepan and brown onions gently, allowing 5 minutes, stirring often. Blend in the flour and cook fro 1 minute, then add heated stock and stir until smooth. Add salt/pepper to taste and the chopped sage (or leaves). Cover pan and simmer for 20 to 30 minutes, stirring occasionally.
When onions are sift right through, stir in cream and chopped parsley and serve.
This is great with lamb cutlets, roast lamb, pork chops, liver or roast duck.
|RATATOUILLE with BASIL (pictured on left of picture below)
1 spanish onion, 2 aubergines (eggplant), sea salt, 1 green pepper, 1 red pepper, 2 cloves garlic, 3 tabs chopped basil, freshly ground black pepper,
225 g or 8oz or 1/2 lb small courgettes/zucchini,
225 g or 8 oz or 1/2 lb tomotoes
approx 150 ml or 1/4 pt or 2/3 cup sunflower seed oil.
Chop onion finely. Cut unpeeled aubergine into cubes and sprinkle with salt; leave for 20 minutes to drain. Chop peppers, discarding stalks and seeds, slice unpeeled courgettes and chop the skinned tomatoes. Peel and crush garlic. Heat oil in broad heavy pan. Cook onion gently for about 6 minutes. Pat the aubergine dry with paper towels and add to onion with peppers. Stew gently, adding more oil as necessary, for 10 minutes, then add the courgettes and cook for a further 5 minutes.
Finally add tomatoes and garlic and cook for 10 minutes more until all is soft and slightly mushy. Add plenty of salt and black pepper and stir in chopped basil.
This dish can be served hot or cold. Serves 6
|left to right -- >
Ratatouille with Basil
Turnips with Parsley Sauce
|TURNIPS with PARSLEY SAUCE pictured above right
675 g or 1 1/2 lb small turnips, 60 g or 2 oz or 1/4 cup butter,
1 tab Dijon mustard, sea salt and black pepper
6 tabs finely chopped parsley, 150 ml or 1/4 pt or 2/3 cup thick/heavy cream.
Scrub turnips clean. Leave whole if tiny, otherwise cut in halves or quarters.
Cook till tender in lightly salted water, and drain. Dry out over a gentle heat then stir in butter, mustard, and cream, add salt and pepper to taste. Stir in chopped parsley and serve with lamb, duck, beef or chicken.
|STUFFED TOMATOES (pictured bottom right in above photo)
4 large tomatoes, 1 tab chopped onion, 1 tab chopped basil, salt/pepper,
75 g or 30 oz or 1/2 cup long grain rice, 15 g or 1 oz or 1 tab butter,
300-450 ml or 1/2 to 3/4 pt or 1 1/4 to 2 cups chicken stock.
Cut tops off tomatoes and hollow out insides with small teaspoon. Stand upside down to drain while you make the filling.
Wash and drain the rice. Melt butter in a saucepan and brown onion. Add rice and stir around for 2 minutes. Pour on half the heated stock. Simmer gently until stock is absorbed, then add half the remainder.
Continue to simmer until stock is absorbed. Test to see if rice is tender, and if not, add rest of stock and cook a little longer.
When liquid is absorbed and the rice just cooked, remove from heat and stir in salt and pepper to taste and chopped basil. Leave to cool.
Dry the inside of tomatoes with paper towels, and fill with rice mixture. Leave to cool before serving. Serve as a first course, or as a light main dish with green salad.
|CAULIFLOWER with CHERVIL
1 medium cauliflower.
1 egg yolk, 150 ml or 1/4 pt or 2/3 cup olive oil, 1/2 tab lemon juice,
3-4 tabs thin or light cream, 3 tab. chopped chervil.
(make this up as per Mayonnaise recipe instructions in Sauce section)
Clean cauliflower, divide into sprigs and cook in boiling water until barely tender; drain. Make mayonnaise in advance, and thin it with a little thin/light cream. Stir in chopped chervil into mayonnaise and mix lightly with cooked cauliflower. Allow to cool. Serve soon after cooling; do not chill.
(only use homemade mayonnaise for this recipe)
|This is part of a Cooking with Herbs series, so be sure to check out all other titles.|
|SAUCE & Garnish|
|DRINKS & Tea|
|MAIN HERB PAGE|
|Made July 2000 upgraded August 2002|