Cooking with Vegetables: Our 100 top recipes presented in one cookbook
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About this ebook
From delicious soups and crispy salads to all kinds of stuffed, baked or fried treats, the vegetable fan need look no further. Our mouthwatering recipes are full of ideas for flavoursome dishes with tomatoes, carrots, peppers etc.
Whether it's a main dish with vegetables you're looking for, or you want to combine them with meat, fish, eggs or cheese; whether it's classic recipes or something innovative you want, there's no end to what we offer. The table of contents is organised by the seasons, so you can see what's in season and enjoy even fuller flavours: it's enough to turn everyone into a fan of veg.
- Versatile recipes for fans of vegetables
- Easy-to-follow, step-by-step instructions
- Great photo with every recipe
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Cooking with Vegetables - Naumann & Göbel Verlag
eBooks!
Seasonal calendar
Seasonal calendar
Spring
Wild
garlic pesto
Preparation time: approx. 20 minutes
Per serving approx. 792 kcal/3316 kJ
15 g P, 80 g F, 3 g CH
Serves 4
500 g wild garlic
75 g pine nuts
100 g grated Parmesan
250 ml olive oil
salt
pepper
1Clean and wash the wild garlic and shake it dry. Toast the pine nuts in a frying pan without any fat.
2Blend the wild garlic with the freshly grated Parmesan and the toasted pine nuts in a blender. Add the olive oil gradually and stir the pesto well. Season to taste with salt and pepper.
3Pack in jars and store in the fridge. The pesto will keep for approx. 1–2 weeks.
Asparagus salad
with eggs
Preparation time: approx. 30 minutes (plus cooking time)
Per serving approx. 146 kcal/611 kJ
9 g P, 7 g F, 9 g CH
Serves 4
750 g white asparagus
salt
2 hard boiled eggs
4 radishes
4 spring onions
2 tbsp white wine vinegar
3 tbsp sunflower oil
1 tsp fig mustard
pepper
2 tbsp chopped parsley
1Wash the asparagus, remove the ends of the stalks and peel the bottom third. Slice the asparagus into chunks and cook in boiling water with a little salt for 12–15 minutes. Remove and allow to drain.
2Peel the hard boiled eggs and dice finely. Trim and wash the radishes and the spring onions, slice the radishes, and cut the spring onions into thin rings.
3Mix the salad ingredients in a bowl and toss with a dressing made from the white wine vinegar, sunflower oil, fig mustard, salt and pepper. Serve garnished with the chopped parsley.
Wild asparagus
with cherry tomatoes
Preparation time: approx. 20 minutes (plus cooking time)
Per serving approx. 73 kcal/307 kJ
4 g P, 4 g F, 5 g CH
Serves 4
600 g wild asparagus
200 g cherry tomatoes
1 bunch fresh dill
salt
3 tbsp olive oil
3 tbsp white wine vinegar
pepper
4 large lettuce leaves
1Wash the wild asparagus, cut off the ends and cut the stalks into pieces measuring 3 cm. Halve the cherry tomatoes. Wash and dry the dill and chop finely.
2Cook the asparagus pieces in boiling salted water for about 6 minutes, then drain well. Mix with the cherry tomatoes in a bowl.
3Mix the olive oil and white wine vinegar together and season with salt and pepper. Pour the dressing over the vegetables and mix in the dill. Wash and dry the lettuce leaves and put on the plates. Arrange the asparagus salad on top.
Cream of asparagus soup
with wild garlic
Preparation time: approx. 30 minutes (plus cooking time)
Per serving approx. 271 kcal/1134 kJ
5 g P, 25 g F, 8 g CH
Serves 4
500 g white asparagus
salt
sugar
1 tbsp lemon juice
11⁄2 tbsp butter
2 tsp plain flour
300 ml cream
1 bunch wild garlic
1Wash and peel the asparagus, cut off the woody ends and cut the spears into pieces approximately 3 cm long. Put the asparagus peel and ends into a pan with approx. 750 ml of water, a pinch of salt, some sugar and the lemon juice and simmer for about 10 minutes. Then pass through a sieve. Cook the asparagus pieces in the broth until they are firm to the bite, then drain and keep in a warm place.
2Melt the butter in a pan and make a roux with the flour. Add the asparagus stock and bring to the boil whilst stirring. Add 200 ml of the cream and continue to simmer for a further 10 minutes.
3Wash the wild garlic, spin it dry and chop. Add the wild garlic to the soup and blend with a hand-held blender. Season the soup to taste with salt and sugar.
4Finally add the asparagus pieces to the soup and the remaining cream, whipped, and serve with fresh baguette.
Green asparagus salad
with parsnips
Preparation time: approx. 20 minutes (plus cooking time)
Per serving approx. 94 kcal/394 kJ
2 g P, 5 g F, 6 g CH
Serves 4
100 g parsnips
200 g green asparagus
salt
8 shallots
6 tbsp soy oil
6–8 lollo rosso leaves
4 tbsp white wine vinegar
1 tsp mustard
pepper
lemon cut into wedges
1Clean and peel the parsnips and cut into julienne sticks. Blanch for 3 minutes. Wash the asparagus, remove the ends of the stalks and peel the bottom third. Then cut in half and cook for about 5 minutes in boiling salted water. Drain the vegetables.
2Peel and chop the shallots and sauté in 2 tablespoons of soy oil for about 4 minutes. Wash and dry the lollo rosso leaves, tear into small pieces and arrange on 4 plates. Arrange the asparagus pieces, parsnips and shallots on top of the salad leaves.
3Prepare a dressing from the white wine vinegar, the remaining soy oil, mustard, salt and pepper and drizzle over the salad. Serve garnished with lemon wedges.
Fried tofu
with spinach salad
Preparation time: approx. 30 minutes (plus marinating, frying and cooking time)
Per serving approx 276 kcal/1157 kJ
12 g P, 10 g F, 7 g CH
Serves 4
4 tbsp soy sauce
2 tbsp lemon juice
herb salt
1⁄4 tsp cayenne pepper
pepper
250 g tofu
50 g plain flour
3 tbsp olive oil