1 bunch (6 small to medium) carrots,the green tops, and roots2 Tbs. butter3 Tbs. white rice2 large leeks (or green onions), white parts only2 thyme or lemon thyme sprigs2 Tbs. chopped dill, parsley, celery leaves or lovagesea salt and freshly … Continue reading
Category Archives: carrots
1 bunch (6 small to medium) carrots,the green tops, and roots2 Tbs. butter3 Tbs. white rice2 large leeks (or green onions), white parts only2 thyme or lemon thyme sprigs2 Tbs. chopped dill, parsley, celery leaves or lovagesea salt and freshly … Continue reading
1 Tbs. butter1 Tbs. olive oil1 red onion, thinly sliced2 small potatoes, thinly sliced1 carrot, thinly sliced3 to 4 c. (6 to 8 ounces) sorrel, stems removed4 c. chard leaves1 c. lovage or cilantro leaves, finely choppedsea salt and freshly … Continue reading
1 Tbs. butter1 Tbs. olive oil1 red onion, thinly sliced2 small potatoes, thinly sliced1 carrot, thinly sliced3 to 4 c. (6 to 8 ounces) sorrel, stems removed4 c. chard leaves1 c. lovage or cilantro leaves, finely choppedsea salt and freshly … Continue reading
4 Tbs. oil or butter3 onions, sliced in rings6 outer leaves of lettuce, chopped2 cups peas2 carrots, sliced2 cups asparagus, cut in pieces1 cup tiny new potatoes Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, … Continue reading
1 onion, diced2 stalks celery, diced2 carrots, dices2 cloves garlic, minced2 potatoes, diced1 (14.5 oz. can diced tomato1/4 cup red wine4 cups veggie bouillon1 (15.5 oz.) cannellini beans, rinsed and drained2 bunches Swiss chard, stemmed and choppedsalt and pepper to … Continue reading
1 c. par-boiled carrots 1 small onion, chopped 1-1/2 c. cubed, par-boiled potatoes 1 c. chopped tomato 1/4 tsp. cumin 1 bunch chard (or kale), chopped 1 c. cooked white bean salt and pepper to taste In a med. saucepan, … Continue reading
1-2 Tbs. butter2 Tbs. water1 lb. carrots, very thinly sliced3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped1 Tbs. lemon juice In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for … Continue reading
4 Tbs. oil or butter3 onions, sliced in rings6 outer leaves of lettuce, chopped2 cups peas2 carrots, sliced2 cups asparagus, cut in pieces1 cup tiny new potatoes Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, … Continue reading
1 onion, diced2 stalks celery, diced2 carrots, dices2 cloves garlic, minced2 potatoes, diced1 (14.5 oz. can diced tomato1/4 cup red wine4 cups veggie bouillon1 (15.5 oz.) cannellini beans, rinsed and drained2 bunches Swiss chard, stemmed and choppedsalt and pepper to … Continue reading