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Vegetable recipes - 6281 recipes

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Peel and dice the parsnips

  • 2 medium parsnips peeled, diced
  • 2 cups half-and-half
  • 1/2 cup heavy cream
  • Salt to taste
  • 4 egg yolks
  • 4 tablespoons butter divided
  • 12 ounces assorted wild mushrooms sliced (shiitake, oyster, hedgehog, chanterelle, black trumpets)
  • 2 whole shallots thinly sliced
  • lengthwise
  • Freshly-ground black pepper to taste
  • Fresh chervil (optional)
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Heat the oil in a 5-quart Dutch oven over medium heat

  • 1 tablespoon grape seed oil
  • 1 cup diced onion
  • 1 garlic clove minced
  • 2 pounds shredded cored red cabbage about 16 cups
  • 1 cup water
  • 1/4 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon fennel seeds
  • 1 1/2 teaspoons salt
  • 2 slices bacon cut in quarters
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To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute

  • TAQUITOS:
  • 8 ounces cream cheese
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup shredded jack cheese
  • 1 teaspoon chopped garlic
  • 1 1/2 cups cilantro stems discarded
  • 1 cup chopped red onion
  • 1/3 cup bread crumbs
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 pounds cooked lobster meat chopped
  • 1/2 cup oil
  • 8 corn tortillas
  • 8 toothpicks
  • TOMATILLO SALSA:
  • 7 tomatillos peeled, rinsed, and roughly chopped
  • 1/2 large yellow onion diced
  • 1 tablespoon olive oil
  • 1/2 bunch cilantro
  • 1 cup chopped fresh pineapple
  • 1/4 cup brown sugar
  • 1/4 tablespoon cumin
  • 1/4 tablespoon chili powder
  • Salt to taste
  • Freshly-ground black pepper to taste
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Heat the oven to 350 degrees

  • 2 packages fresh spinach - (10 oz ea)
  • 2 zucchini shredded, drained
  • 1 carrot shredded
  • 3 green onions diced
  • 4 eggs
  • 2 tablespoons oil
  • 1/3 cup matzo meal
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons minced parsley
  • 1 small garlic clove minced (or 1/2 tspn garlic powder)
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Heat the oven to 400 degrees

  • 3 medium eggplants - (4-lbs) halved lengthwise
  • 1 garlic clove split in half
  • 2 garlic cloves finely chopped
  • 1/4 cup olive oil divided
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 celery stalks finely chopped
  • 1 red onion finely chopped
  • 2 leeks thinly sliced
  • 3 shallots finely chopped
  • 1 cup white wine
  • 12 cups vegetable stock
  • 2 pounds medium asparagus coarsely chopped
  • 1/4 cup fresh or store-bought pesto
  • 1 cup shaved Parmesan - (3 oz)
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* Note: Greek kefalotyri or kefalograviera cheese can be found at Greek markets

  • OPTIONAL GARNISH:
  • Olive oil as needed
  • 8 large white boiling or Yukon Gold potatoes peeled
  • Salt to taste
  • 1 teaspoon dried oregano - (to 1 1/2) preferably Greek
  • 3 tablespoons grated Greek kefalotyri cheese - (to 4) (or kefalograviera cheese) see * Note
  • 1 lemon cut in quarters
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Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat

  • 2 tablespoons oil
  • 1 large onion
  • 1 pound corned beef
  • 1 large garlic clove
  • 1/2 cup dark brown sugar - (packed)
  • 1 dash ground cloves
  • 1/4 teaspoon ground allspice
  • 1 tablespoon Dijon mustard
  • 1 cup beef broth
  • 2 tablespoons frozen orange juice concentrate
  • 1/4 cup Bourbon
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Place the yolks in a small bowl

  • 4 hard-boiled eggs cooled, peeled, and halved lengthwise
  • 2 tablespoons light sour cream
  • 2 teaspoons light mayonnaise
  • 2 tablespoons finely-minced fennel
  • 2 tablespoons minced smoked salmon
  • 2 teaspoons minced red onion
  • 2 teaspoons drained capers
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon snipped chives for garnish
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Cook the spinach according to package directions

  • 1 package frozen chopped spinach - (10 oz)
  • 2 bacon slices finely chopped
  • 1 cup finely-chopped green onions
  • 2 tablespoons flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 garlic clove minced
  • 3/4 cup half-and-half
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In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 cup of water to a boil ...

  • BLOODY MARY VARIATION:
  • 2 pounds ripe tomatoes coarsely chopped (or 3 [14-oz cans] cans diced tomatoes)
  • 1 cup water
  • 2 tablespoons grated onion
  • 1/3 cup minced celery with leaves
  • 1 large bay leaf
  • 1 teaspoon salt - (to 2)
  • 1 teaspoon sugar (optional)
  • 1 tablespoon lemon juice
  • 2 envelopes unflavored gelatin
  • Butter lettuce for garnish
  • Mayonnaise for garnish
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon prepared white horseradish or more to taste
  • Tabasco sauce to taste
  • 2 tablespoons vodka (optional)
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Heat the oil in a 4-quart pot over medium-high heat

  • 2 teaspoons oil
  • 1 large onion chopped
  • 1 cabbage head quartered, cored, and roughly diced
  • 1 can crushed tomatoes with added puree - (28 oz)
  • 1 can beef broth - (14 1/2 oz)
  • 1 can low-sodium chicken broth - (14 1/2 oz)
  • 1/4 cup light brown sugar - (packed)
  • 2 teaspoons sweet Hungarian paprika
  • 1/4 teaspoon dried red pepper flakes
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • freshly-ground black pepper
  • 1/2 cup water
  • 1 pound smoked beef kielbasa sausage split lengthwise, and cut in 1/2" thick slices
  • 1 can tomato soup - (10 3/4 oz)
  • 3 tablespoons lemon juice - (to 5)
  • 2 tablespoons minced Italian parsley (optional garnish) (or snipped chives)
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Snap or cut off the tough ends of the asparagus spears

  • 1 bunch asparagus
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (sweet rice wine) (available in Japanese and gourmet markets)
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice
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Any burning questions? Our chefs answer!

Japanese Asparagus With Pounded Sesame Sauce Parsnip Flan With Wild Mushrooms And Shallots