In Praise of Veg: A Modern Kitchen Companion by Alice Zaslavsky

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Notes about this book

  • aberne on December 07, 2020

    One-pan romesco soup. Amazingly easy recipe. Everything goes in one baking pan, then roasted for an hour while your house fills with the most amazing smells. The texture is creamy and rich, and even the littles gobbled it's up. Double the croutons. You're welcome.

Notes about Recipes in this book

  • Radicchio and sausage pasta

    • Jane on September 24, 2021

      This isn't the prettiest of pastas but it tastes really good. Sautéing the radicchio does dull its bright purple color to more of a gray, that also tinges the pasta, especially on leftovers. You would have to like bitter flavors to enjoy this as the radicchio does dominate. I did the half-and-half option, replacing half the pasta with zucchini noodles, which I would do again. I will definitely make this again. It makes a huge amount, probably more like 5-6 servings.

  • Summer slice

    • Jane on September 05, 2021

      I liked the idea of this but the reality wasn't so great. Like Lepa I found it was very undercooked at the suggested cook time and oven temp. It was completely liquid in the center so I upped the temp from 350 to 390 for another 20 minutes. After that it was edible around the edges but the center tasted of uncooked flour - not pleasant. I still like the concept so I may try it again and bake at 390 from the start.

    • Lepa on June 28, 2021

      This did not turn out well for me. I was excited to try it because my MIL gave me a 1960s recipe for broccoli "quiche" or impossible pie with bisquick that I make all the time and love. I thought this would be a different, more exciting version of that so maybe I was setting myself up for disappointment. That said, this recipe has several issues. First, the bacon goes in uncooked. I was a bit surprised and googled several Australian websites and this is common with zucchini slice recipes. A few precooked the bacon so I did- but barely. The taste of the soft bacon, semi-cooked bacon in the end result was off-putting for me. If I tried this again I would crisp the bacon first. Also, this recipe needs salt. Finally, the cooking time isn't nearly enough. I took it out after 45 minutes and when I cut into it, egg oozed out. So I put it under the broiler for a few minutes but that still didn't do the trick. I'd add another ten minutes to the recipe.

  • Tuna poké bowls with daikon leaf furikake

    • mondraussie on February 07, 2022

      Didn't make the daikon leaf furikake because I didn't have any nori. But will definitely try it. Used brown rice, think it works better that way. Also used fresh broadbeans instead of edamame (can't get that here). But despite the subs, it made a fabulous meal.

  • Indian-style butter carrot (Gajar makhani)

    • mondraussie on April 10, 2022

      I added some leftover roast chicken and this turned out to be a very nice dish. The cashew topping was a very nice touch..

    • Lepa on June 27, 2021

      This was good but not great. I felt like the sauce was missing something. Maybe it would be better with cream, as butter sauce usually is. I added a squeeze of lime and that helped. If I make this again I would cut the carrots smaller, as they didn't quite cook enough in 45 minutes.

  • Carrot top rigatoni

    • Ganga108 on July 05, 2021

      Used Orzo pasta (risoni) instead of rigatoni, and LOVED it.

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  • ISBN 10 1911632906
  • ISBN 13 9781911632900
  • Linked ISBNs
  • Published Nov 12 2020
  • Format Hardcover
  • Page Count 488
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

A joyous must-have vegetable companion for the vegetarian or simply veg-forward: 'Alice Zaslavsky is a force of nature!' Nigella Lawson.

The definitive guide to making vegetables the centre of the plate.

In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal.

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