Vegetables

Vegetables

By
Margaret Fulton
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742705323
Photographer
Mark Roper

Good vegetable dishes range from the most tender green beans, lightly cooked and tossed in butter and freshly squeezed lemon juice, to a plate of mixed young baby vegetables steamed and finished off with a drizzle of good quality olive oil and fresh herbs.

For many of us, it is an easy matter to produce beautiful vegetable dishes as there seems to be no end to the variety and quality of vegetables in tip-top condition available at most greengrocers and farmers’ markets. World-class oils, spices, aromatics and herbs, and intriguing vinegars and mustards are all there for us to use with imagination.

Vegetables can be appreciated in their own right and for the contribution they make to our feeling of well-being, and the enjoyment of meats, poultry and seafood. Vegetables are as much a part of a good meal as the wines, meat or other dishes – so take care and cook them carefully.

Recipes in this Chapter

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