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     Leek is a winter vegetable which has a very nice, sweet flavor on its own. The mustard dressing and egg and capers/chopped olive topping in this recipe add a tart flavor to the leek.

Cut the leek into 3 inch (ca. 7 cm) lengths. Rínse several times to remove all the soil. Steam or cook in lightly salted water for 6-12 minutes or until leek are just done. Save 4 tablespoons of the stock from the leek. Drain the leek and when cool, cut into halves, lengthwise. 

Place the mustard in a small dish, and stirring vigorously slowly add the leek stock, then slowly add the oil and last lemon juice or white wine vinegar. Season with salt and pepper. Chop the egg or grate it. If you use olives, chop them coarsely. Pour the dressing over the leek and top with the egg and then the capers or chopped olives.

     
     This is an unusual combination of beans and leek. The chopped, fried bacon adds a little salty flavor, but can be omitted for vegetarians. The mustard gives the beans a tart flavor.

Cook the green beans in lightly salted water until just tender (about 3-4 minutes). Drain and shock with cold water. Drain and rinse the kidney beans. Cut the leek into thin slices and rinse several times to remove all the dirt then add to the beans.

Whisk the mustard and oil until thick and smooth; add the balsamic vinegar and continue to whisk until the dressing is well blended. Pour the dressing over the beans and toss. Top with the crisp bacon and chopped parsley.

     Goat cheese gives this mild mushrooms a piquant touch. This is good as a starter or side dish.

Remove the stem of the mushroom and mince it. Cut the ham in small cubes. Beat the egg and soft cheese and garlic. In a skillet, heat a little oil and saute the ham, mushrooms stems and onion for a few minutes. Let the mixture cool then add it to the egg mixture together with salt, pepper and chopped parsley. Stir until it is a thick mixture.

Place the mushrooms, up-side-down in a butter casserole dish. Mushrooms should be close to each other. Fill the tops of each of the mushrooms and bake them in the oven at 400° F (200° C) until the filling is set and a light golden brown - about 12-15 minutes. Serve the mushrooms with a little salad.




    

     If you divide this salad into smaller portions, it can be served as a starter. Otherwise, it is a great lunch for two. Serve with chilled wine and your favorite rolls or bread.

Brush the chicken breasts with a little olive oil and season with lemon pepper or freshly ground black pepper. Cook in a grill pan for about 5 minutes each side over medium heat (or until cooked through). Set aside to rest for 5-10 minutes while you prepare the salad.


Wash the asparagus. Break off the tough ends (they will break easily at the tender point) and stir fry 3-4 minutes in a little heated butter (can be steamed if you are watching your calories). Remove and cut asparagus in smaller pieces (ca. 2 inches / 5 cm lengths).

Rinse and dry the lettuce and place on two large plates-season with salt and pepper. Plunge the frozen peas in boiling water for about 1 minute, drain and place on the lettuce. Place some of the asparagus pieces on the outside of the salad, but reserve 6 tips to garnish the salad. Cut the chicken into medium slices and place in center of salad. Top with 3 asparagus tips. Cut several cherry tomatoes in half and surround the salad with them. 

Mix all the ingredients for the dressing, season with salt and freshly ground black pepper and pour over the two salads. Take a cheese slicer and top the salad with several slices of Parmesan cheese



    

     These vegetables can go with any type of meat as well as casseroles. This recipe makes full use of winter vegetables such as turnips, carrots, green beans, and leek. 

Scrub the potatoes (peel if you wish) and cut in halves or quarters, peel the turnips and cut into wedges, peel carrots and slice thickly diagonally, cut beans into reasonable lengths, trim and wash leek and cut into thick pieces. 

Cook the vegetables as follows: Bring the chicken stock to a boil, reduce heat to medium and add the potatoes to cook for 5 minutes; then add the turnips and carrots and continue cooking with the potatoes for 8 minutes. Add the beans and leek and cook a 2-3 minutes until just soft but still firm. Remove all the vegetables and keep hot. Add the tomato juice to the chicken stock and boil for a few minutes to reduce the stock. Add the butter in small portions and whip with a whisk to blend, season with lemon juice, salt and pepper. Add the cooked vegetables and heat through. Serve.

    

     Healthy, easy, different. These vegetables are great with just about any type of lamb, pork, beef or chicken.

Peel all the vegetables and cut them into thin wedges. In a heavy skillet, heat 2-3 tablespoons of olive or vegetable oil and brown the vegetables. Lightly oil an oven-proof casserole dish and place the vegetables in the dish, season with thyme, salt and pepper. Place the casserole dish in the middle of the oven at 400° F (200° C) for 30-40 minutes or until the vegetables are lightly browned and done

          
This warm winter salad is great for this time of year. The salad can be served hot or warm. It goes with any type of meat or fish.

Trim and cut the celery into thirds lengthwise, then into 4-inch (10 cm) pieces. Peel and cut the parsnips into thin wedges. Trim and wash the leek, removing the coarse green leaves and cut into 4-inch (10 cm) lengths.

In a medium-sized saucepan, bring the vegetable or chicken stock to a boil, add all the vegetables and simmer them until just tender. Remove the vegetables and place in a flat salad bowl or quiche pan. Boil the stock until about half remains. Add the 2 tablespoons Vermouth. Pour the reduced stock over the vegetables and top with crumpled goat cheese, freshly chopped celery leaves and roasted pine nuts.

          A good winter vegetable dish which can be served with any of your favorite meats and either small potatoes, rice or buttered noodles.

Divide the broccoli into florets, blanche the broccoli for 3 minutes, remove and place in a buttered, oven-proof casserole dish*. Divide the cauliflower into florets, blanche 3 minutes, place in the casserole dish with the broccoli. 

In a heavy, medium-sized saucepan, mix the milk and flour. Add the butter; over medium heat, bring the mixture to a boil stirring constantly. When sauce has thickened, add the cheese in cubes or grated and stir until well blended. Add salt and freshly ground pepper. Pour the cheese sauce over the vegetables, top with breadcrumbs and grated cheese, place in the oven and bake at 200° C for 20 minutes or until the cheese is lightly browned and the vegetables are hot and bubbling.

Note: To make this a complete meal, you can add some left-over meats in cubes such as chicken or pork (approximately 1-2 Cups (2-4 dl), or add 1 Cup (2 dl) cooked rice before baking.

* To blanche the broccoli and cauliflower, bring a small amount of salted water to boil, place the broccoli in the water, cover and simmer for 3 minutes, remove and set aside. Some people “shock” the vegetable with cold water to stop the cooking process. Repeat for cauliflower.

     If you have never tried polenta, this will be a new experience for you. You can eat the polenta with any meat. Make the polenta the day before or in the morning, as it needs to be set before you can prepare this recipe.

Bring water and salt to a boil, then stirring vigorously, gradually add the polenta flour. Stir until smooth. If you pour the polenta into the hot water too fast, you will get lumps. Let the polenta mixture cook for 1 minute, stirring constantly. Remove the polenta and pour into a casserole dish, spread the mixture out thinly by dipping the fingers in cold water and spreading the polenta out. Let it get completely cool before cutting the polenta into medium-sized squares. 2-½ by 2-½ inches (6 x 6 cm) and fry them in a little butter just before serving them.

Wash the mushrooms, trim the stems and cut them in quarters. Mince the onion. In a heavy skillet or saucepan, heat a little butter and sauté the onions and mushrooms until tender and the mushrooms do not have much moisture left. Add the crème fraiche together with the cornstarch and add to the mushroom mixture. Gradually add the chicken stock and stir well. Let this simmer until it is thick sauce. Season with freshly grated nutmeg, salt and pepper. Top each square of fried polenta with 1-2 tablespoons of mushrooms and garnish with grated or shaved Parmesan cheese. Serve with pork chops and small new potatoes or another vegetable.


   

     Fennel is an unusual vegetable with a very special flavor. Serving fennel garnished with cheese and crisp bacon pieces gives this vegetable a new, healthy flavor.

Cut the two pieces of fennel in half . Remove the core carefully so as not to remove too much or the leaves of the fennel will not stay together. Blanch the halves in lightly salted boiling water for 2-3 minutes. Remove and drain them with the core side down.
Chop the core into small pieces. Fry the bacon rashers or pieces until crisp and golden. Remove and drain. If you used bacon rashers, chop them coarsely after frying. Pour off the fat from the skillet. Heat 1 tablespoon olive oil and sauté the chopped core. Remove the skillet from the heat and add the cheese. Place the fennel halves in a buttered oven-proof casserole dish with the cavities facing up. Fill the cavities with the cheese mixture and top with the fried bacon. Bake in the oven for 15-20 minutes at 400° F (200° C) until the vegetable is hot and the cheese melted. Serve with your favorite meat or with French or Italian bread.

 
     If you have not tried Jerusalem artichokes (jordskokker) a root vegetable, you really should try this gratin. 

Peel the Jerusalem artichokes and cut into thin slices and cook them until just tender in a little water - about 1/4 cup (½ dl) and a squeeze of lemon juice.

In a medium saucepan, melt the butter, add the flour and stir until well blended and just beginning to cook but not brown. Stirring vigorously, add the milk and continue to stir until well blended and smooth. Let the mixture cool.

Beat the egg yolks and add to the cooled mixture. Cut the cheese into small cubes and add to the egg mixture together with the cooked artichokes. Beat the egg whites until stiff and fold into the artichoke mixture.

Butter a soufflé dish or an oven-proof casserole dish, coat with breadcrumbs and pour the artichoke mixture (gratin) into the casserole dish. Sprinkle with breadcrumbs and bake for about 40 minutes at 350° F (180° F). Serve on a lettuce leaf, and 2-3 slices of tomato and 1 Tbsp of sour cream seasoned with chives, salt, pepper and a dash of lemon juice.

If you wish to serve this as the main vegetable to a meat dish make a small salad with:
2-3 carrots
2 parley roots or parsnips
2 small zucchinis

Peel the carrots and parsley roots or parsnips, and wash and trim the zucchinis. Slice the vegetables into thin strips with a potato peeler. 

Beat together: 1 Tbsp Dijon mustard, 2 Tbsp balsamic vinegar, 2 Tbsp olive oil, Salt and freshly ground pepper. Mince 2-3 shallots and 1 Tbsp chives and add to the dressing. Pour the dressing over the vegetables and let them marinate about 30 minutes before serving with the gratin and slices of French bread.

*Jerusalem Artichokes resemble fresh ginger, but are much milder in flavor

 
     Clean and cut the larger mushrooms into smaller pieces or slice them. Wash, trim and cut the squash in half length-wise, then cut into medium-thick slices. In a wok, melt the butter, and sauté the mushrooms. Add the squash and continue to sauté (add a little chicken or veal stock if necessary) and continue to cook until just tender but still firm.
Add the oyster and soy sauces and thyme, season with salt and pepper, and stir through; season with salt and pepper and serve. Garnish with more chopped fresh parsley.

 
     Cut the potatoes and celeriac into thin slices and cook them in lightly salted water for 15 minutes. Drain well.

Roll out the puff pastry until approximately double in size. Butter the bottom of a good-sized casserole dish and place half of the sliced potatoes and celeriac in one layer, season with salt and pepper, half of the chopped parsley and top with half of the cheese. Place the remaining slices potatoes and celeriac in the casserole dish, season with salt and pepper, the rest of the chopped parsley and cheese. Top with the puff pastry, brush the pastry with the beaten egg and bake at 400° F (200° C) for 20-30 minutes or until the potatoes are done and the pastry is golden brown.

*Celeriac is celery root.

 
     In this recipe vegetables are diced and cooked and can be served either hot or cold. Use only the freshest vegetables. You may want or need to make substitutions for vegetables in this recipe if you cannot buy them fresh. 

Bring a large pot of salted water to a boil over high heat or use a steamer. Boil or steam the snow peas until tender, 2 to 3 minutes . Scoop the snow peas out with a sieve and shock with ice water. Drain and set aside. Repeat with the remaining vegetables.

The green peas will require 6 to 8 minutes to cook, the green beans 3 to 5 minutes, the asparagus 6 to 8 minutes, the carrots 6 to 8 minutes, and the beets about 15 minutes. Cut the snow peas, green beans, asparagus, and carrots into 3/4-inch (2 cm) pieces. Peel the

beets and cut into 3/4-inch (2 cm) dice. Combine all the cooked vegetables and the diced apple in a bowl and toss with sauce vinaigrette to taste. Garnish with toasted pine nuts and chopped chives and serve. 

Sauce Vinaigrette
Makes 1 Cup / 2 dl

1 Tbls finely chopped shallot or onion
1 tsp Dijon-style mustard
1/4 cup (½ dl) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (1-¼ dl) extra virgin olive oil

Combine the chopped shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk (or beat) until thoroughly combined. Add the oil in a thin stream, whisking or beating constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds.

 
     This vegetable can be served as a vegetable to a main meal or as a starter. It is simple, tasty and looks elegant.

If using medium-sized onions, peel and slice. If using spring onions, trim and cut away 2/3 of the green tops. Slice the onions lengthwise. Peel the garlic and slice thinly. Sauté the onions in a little oil in a skillet - do not brown the onions. Place half of the onions and garlic in the bottom of a large casserole dish. Season with coarse sea salt, freshly ground black pepper and herbs de Provencal. Wash and trim the aubergine. Cut the aubergine in half lengthwise; cut each half in thin slices (about ½ inch (1-½ cm thickness), leaving the aubergine slices attached at the top. Spread out one half of the aubergine fan-like over the onion mixture in one direction, and spread out the other half of the aubergine fan-line in the opposite direction. Press down on the fans a little to keep them spread out.

Wash and trim the tomatoes. Cut them into thick slices (ca. ¾ inch / 2 cm), remove the seeds and place the tomato slices between the fanned-out slices of the aubergine. Sprinkle the rest of the herbs a little more salt and pepper, garlic slices and a little more herbs de Provencal over the aubergine and tomatoes. Top with the rest of the onion mixture. Drizzle the olive oil over the vegetables and place the casserole dish in a preheated oven at 350° (180° C) for one hour. Turn off the oven and let the vegetables rest in the oven with the oven door open for 15-20 minutes before serving. 

 
     This dish can be prepared ahead of time and served with any type of meat or fish. 

Heat the olive oil in a heavy skillet and sauté the onion until soft. Wash and trim the zucchini, cut in quarters lengthwise and cut into cubes crosswise. Add to the onion mixture. Season with salt and pepper, cumin, coriander, ground black pepper, garlic powder, and ground cloves. Mix well and continue cooking for about 5 minutes. Reduce the heat, add the yogurt and heat through (about 3 minutes). Add the chopped tomatoes, stir through. Season to taste and set aside to let the flavors blend. Serve cold with barbecued beef, fish or poultry.

     In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.

     Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray. Bake at 350° F. for 40 minutes.

     Cooking tip: Orange juice may be used in place of bourbon, and pecans in place of walnuts.

 

 

1 can (16 oz / 480 g) sweet potatoes drained and mashed

(or similar quantity freshly cooked sweet potatoes)

1 can (4 oz / 120 g) crushed pineapple in juice drained

1/8 cup bourbon

1/8 cup brown sugar

1/8 cup golden raisins

1/8 cup shredded coconut

1/8 cup walnuts chopped

2 tsp pumpkin pie spice

1 teaspoon salt

Vegetable cooking spray