About All Vegetable Recipes
Source (Google.com.pk)
Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.
ingredients
4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Herb Crust
preparation
Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.
ingredients
8 cups water
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped zucchini
1/2 cup chopped cabbage
1/2 cup chopped turnips
1/2 cup chopped mushrooms
1 bunch fresh flat-leaf parsley
1/2 cup mixed chopped fresh herbs such as basil, tarragon, and chives
preparation
Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
ingredients
For pickling liquid
2 1/2 cups distilled white vinegar
3 cups water
3/4 cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes
For vegetables
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
4 celery ribs, cut into 1-inch-thick slices (3 cups)
1 cup drained bottled whole peperoncini (4 oz)
1 cup large brine-cured green olives (preferably Sicilian; 6 oz)
1/2 cup oil-cured black olives (6 oz)
preparation
Make pickling liquid:
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
Cook vegetables:
Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry.
Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
This is an incredibly useful and versatile stock. It has a sweet vegetal flavor that can be used in many different ways—as a base for sauces and soups, adding richness and depth without changing the essential flavor of what it is paired with. It keeps in the refrigerator for one week, or you can freeze it indefinitely.
ingredients
3 medium yellow onions, sliced (about 22 ounces unpeeled)
1 yellow onion charred (see Chef's Tip, below)
4 carrots, peeled and sliced
1 fennel bulb, sliced
2 leeks, white and light green parts only, rinsed and sliced
1 small head celery root, peeled and sliced
1/2 bunch fresh thyme
4 quarts water
preparation
Put all ingredients in a nonreactive stockpot. Bring to a boil and simmer slowly for 2 to 3 hours. Strain through a fine mesh sieve. The stock should taste concentrated and sweet. Cool and refrigerate.
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
All Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
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