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From the Publisher
A comprehensive and outrageously delicious guide to 50 vegetables, complete with recipe inspiration for the home cook...
Mouth-watering recipes that put vegetables at the centre of every meal...
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Gajar Makhani (Indian-style Butter carrot) |
Sweet & savoury sweet potato galettes |
One-pan romesco soup |
Four-ginger parsnip sticky date pudding |
Seventies Dinner Party Sprouts
Serves 4
Preheat the oven to 220°C (425°F), with a heavy baking tray or roasting tin inside.
Meanwhile, in a shallow dish, stir all the marinade ingredients together until combined. Arrange the brussels sprouts, cut side down, in the marinade to help it soak in.
When the oven has heated up, give the brussels sprouts one last stir through the marinade. Wearing an oven mitt, take the hot tray from the oven, line it with baking paper, then pop the brussels sprouts onto the hot tray, from outside in, using a pair of tongs in your other hand to turn them cut side down again; reserve the remaining marinade in the bowl.
Roast the sprouts for 10 minutes, or until the top leaves are basically burnt.
Pour the peanut oil into your left-over marinade to loosen it off, then drizzle over the roasted sprouts.
Toss them into a bowl and smugly serve, scattered with peanuts and chopped red chilli if you like. These sprouts are sure to turn even the most bullish Brassica denier into a believer.
Rob’s rump marinade
2 tablespoons honey (preferably runny)
2 tablespoons light soy sauce
2 tablespoons peanut oil
1 teaspoon ground coriander
1 teaspoon caraway seeds
¼ teaspoon
cayenne pepper
2–3 garlic cloves, crushed
Four-ginger parsnip sticky date pudding
- Ingredients
- 500 g (1 lb 2 oz) brussels sprouts, trimmed and halved
- 1 tablespoon peanut oil
- roasted peanuts, roughly chopped, to garnish (optional)
- chopped red chilli, to garnish (optional)
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Cookbook Preview In Praise of Veg Vegetables Recipes 2022
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Reviews with images
Marvellous!
This is magnificent and bound to become an instant classic in its field — a ‘Plenty’ for the 2020s. Written with passion and enthusiasm and full of flavour- and texture-packed recipes, drawing on Australia’s eclectic culinary heritage and Alice’s Eastern European sensibilities. Go get a copy now!
Top reviews from the United States
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Reviewed in the United States on November 28, 2020
This is magnificent and bound to become an instant classic in its field — a ‘Plenty’ for the 2020s. Written with passion and enthusiasm and full of flavour- and texture-packed recipes, drawing on Australia’s eclectic culinary heritage and Alice’s Eastern European sensibilities. Go get a copy now!
Images in this review
Reviewed in the United States on August 30, 2022
• Fennel & Tomato Panzanella with Home-Made Ricotta - This satisfying dish checks all of the texture boxes. You’ve got the pleasing crunch of the fennel and crusty bread, creamy ricotta, sweet & juicy tomatoes, crisp fried shallots and a considerable sprinkling of a seeded mixture which gives this recipe serious “everything bagel” vibes. This was our first attempt at home-made ricotta (using goat milk!). We were surprised at how easy it was. We toasted up chunks of bread using a loaf of sourdough from a local gluten-free bakery - making them the most expensive croutons ever. You may as well get used to seeing edible flowers on everything we make this Summer. They are in full bloom in our garden (along with basil) and, dang it, we are going to use them!
• KFC: Keralan Fried Cauliflower with Coconut Chutney - This meatless riff on popcorn chicken utilizes cauliflower. The use of both chickpea and rice flours in the batter make this gluten-free! We also had a chance to use some of the curry plant we grew in our garden! Coconut flavors in savory dishes are always met with a bit of skepticism by us, but that’s just our own weird preference and by no means a flaw in the recipe. We also had the option of a chili yogurt for dipping. These were packed with flavor and quite delicious!
• Blender Beet Brownie (BBB) - We all know what to do when life gives you lemons. However, do you know what to do when your neighbor generously gives you their CSA box (containing some beautiful striped beets) for the week? Solution: these brownies! While beets may seem an odd choice for a sweet dessert, we can assure you they are perfect! Boiling them, along with a whole orange, gives your batter the moisture it needs - along with an explosion of flavors. We reserved some beets and dehydrated them, creating some attractive “flowers” to garnish our finished brownies with. The completed pan is VERY fudgy, with crisp edges and a gooey center - not unlike a lava cake. If you are more conservative in your brownie preference and want to enjoy these sliced, reduce the baking temperature and bake longer.
• Blonde Minestrone with White Pepper - This soup benefits from a day or two in the fridge before serving. However, if impatience and/or hunger gets the best of you, you won’t be disappointed eating it immediately. This recipe was the perfect solution for the kale and fennel we received in a CSA box. While normally something we would gravitate to in cold weather months, this was bright and fresh enough to enjoy in the middle of Summer!
• BLT salad with Avo-Li - Described in the book as a “sandwich salad”, we took it a step further and added (gluten-free) toasted croutons for a true “deconstructed” sandwich experience. The accompanying “Avo-Li” contains blended avocado, garlic, parsley and mayo (we chose yogurt instead). Could you substitute something like tempeh for the bacon? Um, sure. I’m afraid we can no longer be friends.
We spent a week cooking from this book for our cookbook blog. Read about the dishes we made!
Reviewed in the United States on August 30, 2022
To say this book is an exhaustive, comprehensive collection is an understatement. 450(!) pages, over 150 recipes, organized by color, and covering 50 different vegetables! This is the cookbook equivalent of a 12 pound baby! It also happened to be very timely since our neighbor generously gifted us their weekly CSA box! Also, our community garden plot has been providing us with fresh herbs and edible flowers and the Minneapolis Farmers Market is in full swing! In other words, Summer is officially here and we want to eat all the fresh vegetables we can. It didn’t take long to plow through the recipes we chose. We could easily cook our way through this for several more weeks. Not only is this going into our permanent collection, it’s one of the chosen few we’d grab if we had to abruptly flee our home.Reviewed in the United States on August 30, 2022
• Fennel & Tomato Panzanella with Home-Made Ricotta - This satisfying dish checks all of the texture boxes. You’ve got the pleasing crunch of the fennel and crusty bread, creamy ricotta, sweet & juicy tomatoes, crisp fried shallots and a considerable sprinkling of a seeded mixture which gives this recipe serious “everything bagel” vibes. This was our first attempt at home-made ricotta (using goat milk!). We were surprised at how easy it was. We toasted up chunks of bread using a loaf of sourdough from a local gluten-free bakery - making them the most expensive croutons ever. You may as well get used to seeing edible flowers on everything we make this Summer. They are in full bloom in our garden (along with basil) and, dang it, we are going to use them!
• KFC: Keralan Fried Cauliflower with Coconut Chutney - This meatless riff on popcorn chicken utilizes cauliflower. The use of both chickpea and rice flours in the batter make this gluten-free! We also had a chance to use some of the curry plant we grew in our garden! Coconut flavors in savory dishes are always met with a bit of skepticism by us, but that’s just our own weird preference and by no means a flaw in the recipe. We also had the option of a chili yogurt for dipping. These were packed with flavor and quite delicious!
• Blender Beet Brownie (BBB) - We all know what to do when life gives you lemons. However, do you know what to do when your neighbor generously gives you their CSA box (containing some beautiful striped beets) for the week? Solution: these brownies! While beets may seem an odd choice for a sweet dessert, we can assure you they are perfect! Boiling them, along with a whole orange, gives your batter the moisture it needs - along with an explosion of flavors. We reserved some beets and dehydrated them, creating some attractive “flowers” to garnish our finished brownies with. The completed pan is VERY fudgy, with crisp edges and a gooey center - not unlike a lava cake. If you are more conservative in your brownie preference and want to enjoy these sliced, reduce the baking temperature and bake longer.
• Blonde Minestrone with White Pepper - This soup benefits from a day or two in the fridge before serving. However, if impatience and/or hunger gets the best of you, you won’t be disappointed eating it immediately. This recipe was the perfect solution for the kale and fennel we received in a CSA box. While normally something we would gravitate to in cold weather months, this was bright and fresh enough to enjoy in the middle of Summer!
• BLT salad with Avo-Li - Described in the book as a “sandwich salad”, we took it a step further and added (gluten-free) toasted croutons for a true “deconstructed” sandwich experience. The accompanying “Avo-Li” contains blended avocado, garlic, parsley and mayo (we chose yogurt instead). Could you substitute something like tempeh for the bacon? Um, sure. I’m afraid we can no longer be friends.
Images in this review
Top reviews from other countries
Simon
Must buy cookbook of the year - comprehensive ultimate guide to veg
Reviewed in the United Kingdom on November 12, 2020Alessia Biocco
Happiness in the kitchen
Reviewed in the United Kingdom on November 27, 2020
Alessia Biocco
Reviewed in the United Kingdom on November 27, 2020
Images in this review
