Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Cooking with Vegetables: Our 100 top recipes presented in one cookbook
    Cooking with Vegetables: Our 100 top recipes presented in one cookbook
    Cooking with Vegetables: Our 100 top recipes presented in one cookbook
    Ebook267 pages46 minutes

    Cooking with Vegetables: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

    5/5

    ()

    Read preview

    About this ebook

    Vegetables to delight you all year round!

    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
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587768
    Cooking with Vegetables: Our 100 top recipes presented in one cookbook

    Read more from Naumann & Göbel Verlag

    Related to Cooking with Vegetables

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Grilled Chicken Skewers

      Jul 10, 2018

      Grilled Chicken Skewers
      3 min read

    • Article

      Crispy Baked Falafel

      Feb 26, 2021

      Crispy Baked Falafel
      1 min read

    • Article

      Cheese To Please

      Aug 10, 2022

      Cheese To Please
      2 min read

    • Article

      Pasta Bakes

      May 9, 2021

      Pasta Bakes
      4 min read

    • Article

      Melting Pots

      Aug 27, 2021

      Melting Pots
      7 min read

    • Article

      Storecupboard Stars

      Sep 23, 2021

      Storecupboard Stars
      6 min read

    • Article

      Pasta Perfecto!

      Jun 16, 2020

      Pasta Perfecto!
      5 min read

    • Article

      Healthy FAKEAWAY

      Aug 9, 2023

      Healthy FAKEAWAY
      11 min read

    • Article

      Add A Little Spice

      Sep 21, 2023

      Add A Little Spice
      10 min read

    • Article

      MISO Magic

      May 23, 2021

      MISO Magic
      7 min read

    • Article

      In Season

      Sep 21, 2022

      In Season
      5 min read

    • Article

      Kimchi Recipe

      Mar 2, 2020

      Kimchi Recipe
      1 min read

    • Article

      Eat Palestine

      Mar 23, 2020

      Eat Palestine
      10 min read

    • Article

      Share The Love

      Apr 21, 2022

      Share The Love
      5 min read

    • Article

      Freezer-friendly Meals

      Jun 2, 2021

      Freezer-friendly Meals
      11 min read

    • Article

      Hot Potato

      Apr 20, 2022

      Hot Potato
      5 min read

    • Article

      Lemon Dream

      May 22, 2022

      Lemon Dream
      1 min read

    • Article

      Candied Jalapeños

      Jul 7, 2021

      Candied Jalapeños
      2 min read

    • Article

      The Cycling Chef

      May 29, 2019

      The Cycling Chef
      3 min read

    • Article

      Dinner PLANS

      Dec 23, 2021

      Dinner PLANS
      4 min read

    • Article

      Lunchbox Luxuries

      Aug 24, 2023

      Lunchbox Luxuries
      3 min read

    • Article

      A Week Of Healthier Meals

      Apr 28, 2022

      A Week Of Healthier Meals
      4 min read

    • Article

      Nourishing Nut Butters

      Aug 10, 2022

      Nourishing Nut Butters
      1 min read

    Related categories

    Reviews for Cooking with Vegetables

    5/5

    1 rating0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      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

      Enjoying the preview?
      Page 1 of 1