Vegetable Dishes
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Vegetable Dishes

Units of Measure

Baked Beans
Boiled White Beans,
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Parsnip-Golden Beet Latke

3 Tbsp flour
1 tsp baking powder
1 tsp kosher salt
big pinch freshly ground pepper
¾ lb golden beets (about 3)
¾ lb peeled and shredded parsnips (about 2 large)
3 eggs, beaten
2 Tbsp olive oil

Garnish: 2 Tbsp grated horseradish
2 Tbsp finely chopped flat-leaf parsley
½ cup sour cream

Whisk flour, baking powder, salt, and pepper in a large bowl. Peel and shred beets, then squeeze dry in a clean kitchen towel. Toss together with parsnips in bowl with flour mixture; stir in eggs. Warm olive oil in a large skillet over medium-high heat. Drop ¼ cupfuls of mixture into skillet and cook, pressing with a spatula to flatten, until golden brown, 4 to 5 minutes per side. Keep warm in a 200°F oven until ready to serve. Stir horseradish and parsley into the sour cream and serve on the side.

Per serving with dip: 290 cal, 27g carbs, 8g protein, 16g fat, 160mg chol, 820mg sodium, 5g fiber

Curried Sweet Potato Latke

1½ lb sweet potatoes (about 4 small)
1 small grated onion
½ cup raisins
⅔ cup flour
3 beaten eggs
2 tsp curry powder
1 tsp kosher salt
2 Tbsp olive oil
sour cream garnish

Peel and shred sweet potatoes and transfer to a large bowl. Add onion raisins, and flour. Combine eggs with curry powder and salt in a small bowl; add to sweet-potato mixture and mix with your hands. Warm olive oil in a large skillet over medium-high heat. Drop ⅓ cupfuls of mixture into skillet and fry, pressing with a spatula to flatten, until golden brown, 2 to 3 minutes per side. Keep warm in a 200°F oven until ready to serve. Serve with sour cream, if desired.

Per serving: 360 cal, 59g carbs, 10g protein, 11g fat, 140mg chol, 95mg sodium, 5g fiber


White Potato Latke

1 pound white potatoes
½ cup finely chopped onion
1 large egg, lightly beaten
½ teaspoon salt
½ to ¾ cup olive oil
Garnish: sour cream and applesauce

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven at 250°F.

cooks' notes:
•Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
•Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid keeps the batter from turning brown too quickly.