Vegetables à la Dijonnaise from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 529) by Jean Anderson and Elaine Hanna

  • lemons
  • Dijon mustard
  • Show all ingredients...

  • EYB Comments

    Requires marinating for 2-3 hours. Can substitute dried thyme for thyme sprigs; and frozen artichoke hearts, asparagus, celery hearts, cucumbers, endives, fennel, green beans, wax beans, hearts of palm, leeks, mushrooms, zucchini or yellow squash for artichoke hearts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for 2-3 hours. Can substitute dried thyme for thyme sprigs; and frozen artichoke hearts, asparagus, celery hearts, cucumbers, endives, fennel, green beans, wax beans, hearts of palm, leeks, mushrooms, zucchini or yellow squash for artichoke hearts.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.