
CH24 Vegetables
The Art of Vegetables

BLANCHED STEMS
1. Asparagus
2. Asparagus points for garnishes
3. Belgium endive, braised
4. Celery, braised
5. Sea kale
BULBS
6. Fennel
7. Leeks, boiled
8. Leeks, braised
9. Onions, boiled
10. Onions, braised
11. Onions, button glazed
12. Onions, French fried
13. Onions, saute
COMPOSITE
14. Bubble and squeak
15. Curried mixed vegetables
16. Ratatouille
FLOWERS
17. Broccoli
18. Cauliflower, au gratin
19. Cauliflower, boiled
20. Cauliflower, cheese sauce
21. Cauliflower, deep fried
22. Cauliflower, Hollandaise
23. Cauliflower, Polonaise
24. Cauliflower with white sauce
25. Globe artichoke
26. Artichoke bottoms

FRUITS
27. Aubergine, fried
28. Aubergine, Nicoise
29. Aubergine, stuffed
30. Courgettes, Nicoise
31. Courgettes, Provencal
32. Marrow, boiled
33. Marrow, stuffed
34. Peppers, stuffed
35. Tomatoes, grilled
36. Tomatoes, stuffed
FUNGI
37. Mushrooms, deep fried
38. Mushrooms, grilled
39. Mushrooms, sautéed
LEAVES
40. Brussels sprouts, boiled
41. Brussels sprouts, saute
42. Cabbage, boiled
43. Cabbage, braised
44. Cabbage, braised stuffed
45. Lettuce, braised
46. Red cabbage, braised with apples
47. Spinach leaf
48. Spinach puree
PODDED
49. Beans, broad boiled
50. Beans, broad Westphalian
51. Beans, French boiled
52. Beans, French sautéed with tomatoes
53. Beans,
runner boiled

54. Mange tout
55. Boiled green peas
56. Peas, French style
PULSES
57. Beans, Boston
58. Beans, butter
59. Beans, butter with parsley sauce
60. Beans, haricot
61. Beans, marrowfat
62. Peace pudding
ROOTS
63. Beetroot, boiled
64. Carrots, baton
65. Carrots, creamed
66. Carrots, glazed
67. Carrots, puree
68. Carrots, vichy
69. Mixed vegetables, buttered
70. Parsnips, boiled
71. Parsnips, roasted
72. Swedes, boiled
73. Swedes, puree
74. Turnips, boiled
74. Turnips, boiled
75. Turnips, glazed
TUBERS
76. Jerusalem artichokes
UNCLASSIFIED
77. Corn on the cob

BLANCHED STEMS
1. ASPARAGUS
Allow 8 sticks of asparagus per person
Method
1. Remove the husk from the green end of the stalk below the tip.
2. Scrape the skin from the white end and wash thoroughly.
3. Tie into bundles of 16 with the tips all level, placing one string below the heads and one round the base. Trim the white ends level.
4. Place upright in boiling salted water the water should come up to just below the tips.
5. Cover the tips with foil and simmer until the stalks are tender.
6. This method will prevent the tips being over cooked.
7. Drain thoroughly, remove the strings and serve with an appropriate sauce.
Notes:
1. Hot asparagus is usually served with either melted butter or hollandaise sauce.
2. When served cold the accompaniment is usually using vinaigrette dressing.
3. When serving cold refresh the asparagus under
cold running water after stage 4.
2. ASPARAGUS POINTS FOR GARNISH
Very thin asparagus stems are called "sprue". Allow 3 heads for each portion of garnish.
Method
1. Cut off the asparagus at the tender point of the stalk.
2. Tie into small bundles with 1 string round the head and 1 round the base.
3. Trim to an even length.
4. Place upright in boiling salted water the water should come up to just below the tips.
5. Cover the tips with foil and simmer until the stalks are tender. This method will prevent the tips being over-cooked.
6. Refresh under cold running water, then drain and use as required.
Note: Sprue
is also excellent for making soups.
3. BRAISED BELGIUM ENDIVE
10 PORTIONS
Ingredients
Belgium endives 10
Water 500 ml
Margarine 100 g
Lemon 1
Jus lie 125 ml
Salt
Parsley (cooked)
Method
1. Trim and wash the endives, place them in a shallow pan.
2. Cover with water, add lemon juice, margarine and salt, bring to the boil, cover with lid and place in an oven at 180°C for 40 minutes until tender.
3. Remove from the pan and fold into heart shapes draining thoroughly.
4. Mask with jus lie and decorate with parsley
for service.
4. BRAISED CELERY (CELERY BRAISE)
10 PORTIONS
Ingredients
Celery heads 5
Onions 50 g
Lemon 1
Carrots 50 g
Demi glace 125 ml
Brown stock 125 ml
Parsley (chopped)
Salt
Pepper
Method
1. Trim the celery and remove any outside leaves. Scrub thoroughly and remove the outside fibres with a vegetable knife.
2. Blanch the celery for 20 minutes in boiling water to which lemon juice and salt have been added.
3. Refresh under cold water and rewash allowing the water to run between the sticks.
4. Place into a saucepan on a bed of sliced carrots and onion and cover with brown stock. Season with salt and pepper.
5. Cover with a greased paper and a lid, bring to the boil on top of the stove and then braise slowly in the oven at 180°C until tender.
6. Remove from the oven, strain off the liquid into another saucepan.
7. Reduce the liquid by half, add to the demi glace and adjust the seasoning and consistency.
8. Split the celery lengthways in sections and fold evenly with the head of the celery uppermost. Place into a serving dish.
9. Mask with the demi-glace and serve decorated with chopped parsley.
5. BOILED SEA KALE
10 PORTIONS
Ingredients
Sea kale 1.2 kg
Blanc 2 ltr
Salt
Parsley
Method
1. Trim the stalks, wash thoroughly and tie into bundles.
2. Bring the blanc to the boil in a saucepan. Add the sea kale and simmer for 20 minutes then lift it out carefully to avoid breaking the tops and drain on a cloth.
3. Remove the strings and serve on a napkin or doily covered dish.
4. Garnish with picked parsley and serve with an appropriate sauce.
Note: Suitable accompaniments are hollandaise sauce
or melted butter.
6. FENNEL
10 PORTIONS
Ingredients
Fennel 5 bulbs
Butter 50 g
Parsley (chopped)
Salt
Method
1. Wash the fennel, trim the roots.
2. Cook in boiling salted water for 20 minutes, keeping them firm.
3. Drain thoroughly cut into portions, brush with melted butter and serve decorated with chopped parsley.
Notes:
1. Fennel can also be served braised or stuffed. If stuffed the fennel should be left whole after boiling and the stuffing placed between the leaves.
2. The fennel should then be placed in a suitable dish, half covered with veal stock and braised for 30 minutes.
7. BOILED LEEKS
10 PORTIONS
Ingredients
Leeks 1 kg
Salt
Method
1. Trim off the roots and remove the outer leaves.
2. Cut away the coarse green ends.
3. Split down the middle to within 15 mm of the root and wash thoroughly under running water.
4. Carefully tie into bundles of 6 to 8. Place into a saucepan of salted water, bring to the boil and simmer for 20 minutes.
5. Remove the leeks from the saucepan. Cut off the strings and drain thoroughly then fold each leek in half and place into a warm serving dish.
8. BRAISED LEEKS
10 PORTIONS
Ingredients
Leeks 1.2 kg
Carrots 100 g
Onions 100 g
White stock 500 ml
Jus lie 250 ml
Salt
Pepper
Method
1. Trim off the roots and remove the outer leaves.
2. Cut away the coarse green ends.
3. Split down the middle within 15 mm of the root and wash thoroughly under running water. Carefully tie into bundles of 6 to 8.
4. Place into boiling salted water and blanch for 10 minutes then refresh and drain.
5. Cut off the strings and fold the green end under the white then place the leeks on a bed of root vegetables. Add stock and seasoning bring to the boil and cover and cook at 180°C in an oven for 30 minutes.
6. Remove the leeks from the oven, drain thoroughly and place them on a warm serving dish. Coat with jus lie and serve.
9. BOILED ONIONS
10 PORTIONS
Ingredients
Onions 1 kg
Salt
Method
1. Select onions of even size and peel them being careful to retain as much of the root as possible.
2. Place the onions in a saucepan of boiling salted water and simmer until tender.
3. Remove from the saucepan and drain. Place into hot serving dishes and serve.
Note: Serve with white sauce or parsley sauce.
10. BRAISED ONIONS
10 PORTIONS
Ingredients
Onions 1 kg
Oil 125 ml
Brown stock 250 ml
Demi glace 250 ml
Parsley (chopped)
Salt
Pepper
Method
1. Select and peel onions of an even size.
2. Heat a little oil in a roasting tin, add the onions and fry them to a golden brown.
2. Strain off the oil, half cover the onions with brown stock, add seasoning and bring to the boil then place in an oven at 200°C to cook until tender.
4. Strain off the stock, reduce it by half and add to the demi glace.
5. Put the onions into a warm serving dish; mask them with the sauce and decorate for service with chopped parsley.

11. GLAZED BUTTON ONIONS
10 PORTIONS
Ingredients
Button onions 200 g
Butter or margarine 50 g
Sugar 25 g
White stock 125 ml
Salt
Method
1. Peel the button onions.
2. Place them in a single layer into a saute pan or pie dish.
3. Half cover with stock and add butter or margarine and a little salt and sugar.
4. Bring them to the boil and place them in an oven at 200°C to cook until tender.
5. When the onions are cooked most of the stock will have evaporated leaving a glaze.
6. Put the onions in a warm serving dish and use the glaze to coat the onions for service.
12. FRENCH FRIED ONIONS
10 PORTIONS
Ingredients
Onions 500 g
Milk 250 ml
Flour for dusting
Salt
Method
1. Slice medium sized onions in thin rings.
2. Separate the rings putting aside the centre rings as they are too small.
3. Add a little salt to the flour.
4. Soak the onions in milk, drain and pass them through flour.
5. Shake off the surplus flour and deep fry the onions in hot oil until they are crisp and a golden colour.
6. Drain thoroughly and serve on a doily covered dish.
13. SAUTED ONIONS
10 PORTIONS
Ingredients
Onions 1 kg
Oil 100 ml
Parsley (chopped)
Salt
Method
1. Finely shred the onions.
2. Shallow fry them in hot oil until tender.
3. Season, decorate them with the parsley and serve.
COMPOSITE
14. BUBBLE AND SQUEAK
10 PORTIONS
Ingredients
Plain boiled potatoes 1 kg
Plain boiled cabbage 500 g
Oil 100 ml
Salt
Pepper
Flour for dusting
Method
1. Dry mash the potatoes and add seasoning.
2. Chop the cooked cabbage well and mix it with the dry mashed potatoes.
3. Shape the mixture into medallions with a dusting of flour.
4. Shallow fry in hot oil to a golden colour on both sides and serve.
15. CURRIED MIXED VEGETABLES
10 PORTIONS
Ingredients
Onions 150 g
Carrots 400 g
French beans 400 g
Peas 200 g
Oil 150 ml
Masala 75 g
Salt
Method
1. Shred the onions. Dice the carrots.
2. Heat the oil in a saute-pan, add the onions and cook them until tender and a golden colour.
3. Add the masala and salt, cook for 3 minutes.
4. Add the carrots, french beans and peas and cook for a further 10 minutes.
5. Adjust the seasoning and serve.
16. RATATOUILLE
10 PORTIONS
Ingredients
Onions 125 g
Aubergines 500 g
Courgettes 500 g
Tomatoes 500 g
Red peppers 125 g
Green peppers 125 g
Garlic 2 cloves
Oil 150 ml
Basil pinch
Rosemary pinch
Parsley (chopped)
Salt
Pepper
Method
1. Thinly slice the onion.
2. Slice the aubergines, cover them with salt and allow to stand for 30 minutes. Cut the courgettes into 5 mm slices.
3. Concasse the tomatoes.
4. Cut the peppers into quarters, remove the seeds, and cut the flesh into thin slices.
5. Fry the onions in the oil without colouring in a thick bottomed pan.
6. Peel, crush and add the garlic then the courgettes, the drained aubergines and salt and pepper.
7. Cook for 5 minutes with the lid on then add the tomato concasse, the basic and rosemary and cook until all the ingredients are tender.
8. Adjust the seasoning and serve the ratatouille in a vegetable dish garnish with parsley.
Note: Mature aubergines can have a rather bitter taste. Salting and draining them before cooking helps to remove the bitter juices. It also reduces the aubergines tendency to absorb large quantities of oil during cooking. This dish may be served cold as an hors d'oeuvre.
FLOWERS
17. BROCCOLI
10 PORTIONS
Ingredients
Purple broccoli 2 kg
Salt
Method
1. Break the stalk below the purple head where it is tender.
2. Tie the head into small bundles.
3. Stand the broccoli upright to cook in boiling salted water for 15 minutes. Drain, remove the strings and serve with an appropriate sauce.
Note: Serve with either melted butter or hollandaise sauce.
18. CAULIFLOWER AU GRATIN
10 PORTIONS
Ingredients
Cauliflower 2 kg
Mornay sauce 500 ml
Parmesan cheese 50 g
Method
1. Trim the cauliflower of excessive green stalks. Trim the stems and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.
2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it into a warm serving dish.
3. Bring the mornay sauce to the boil and mask the cauliflower. Sprinkle the surface with Parmesan cheese and colour lightly under a grill or in a hot oven.
19. BOILED CAULIFLOWER
10 PORTIONS
Ingredients
Cauliflower 2 kg
Salt
Method
1. Trim the cauliflower of excessive green stalks. Trim the stem and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.
2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly, place it in a warm dish and cut it into portions for service.
20. CAULIFLOWERS WITH CHEESE SAUCE
10 PORTIONS
Ingredients
Cauliflower 2 kg
Cheese sauce 500 ml
Salt
Method
1. Trim the cauliflower of excessive green stalks. Trim the stems and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.
2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it in a warm oven.
3. Heat the cheese sauce, mask the cauliflower
and serve.
21. DEEP FRIED CAULIFLOWER
10 PORTIONS
Ingredients
Cauliflower 2 kg
Flour 50 g
Yeast batter 500 ml
Salt
Method
1. Cut the cauliflower into florets. Wash them thoroughly and simmer in salted water for 3 minutes.
2. Remove from the heat, refresh in cold water and drain well.
3. Pass the florets through seasoned flour.
4. Coat them with the batter and deep fry them in hot oil to a golden brown.
5. Drain thoroughly and serve on a doily covered dish.
Note: Deep fried cauliflower can be served with either
a tomato coulis or tomato sauce.
22. CAULIFLOWER HOLLANDAISE
10 PORTIONS
Ingredients
Cauliflower 2 kg
Hollandaise sauce 500 ml
Salt
Method
1. Trim the cauliflower of excessive green stalks.
2. Trim the stems and cut a cross in the base with a knife then soak for 10 minutes in salted water and wash thoroughly.
3. Place the cauliflower into boiling water, cover it with a lid and simmer until tender then drain thoroughly.
4. Serve the cauliflower whole or cut into portions, in a vegetable dish.
5. Serve hollandaise sauce separately.
23. CAULIFLOWER POLONAISE
10 PORTIONS
Ingredients
Cauliflower 2 kg
Eggs 2
Parsley 10 g
Breadcrumbs 75 g
Margarine or butter 100 g
Salt
Method
1. Boil the eggs, refresh them and remove the shells. Sieve the yolks and whites separately.
2. Trim the cauliflower of excessive green stalks, trim the stems and cut a cross in the base with a knife then soak for 10 minutes in water and wash thoroughly.
3. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it on a warm serving dish.
4. Heat the margarine or butter in a frying pan and fry the breadcrumbs until they are golden brown.
5. Sprinkle over the cauliflower and decorate with the sieved yolk and whites of egg and the parsley.
24. CAULIFLOWER WITH WHITE SAUCE
10 PORTIONS
Ingredients
Cauliflower 2 kg
White sauce 500 ml
Salt
Method
1. Trim the cauliflower of excessive green stalks, trim the stem and cut a cross in the base with the knife then soak for minutes in salted water and wash thoroughly.
2. Place the cauliflower into boiling salted water, cover it with a lid and simmer until tender then drain it thoroughly and place it on a warm serving dish.
3. Boil the white sauce and mask over the cauliflower for service.
25. GLOBE ARTICHOKES
10 PORTIONS
Ingredients
Globe artichokes 10
Blanc
Lemons 2
Salt
Method
1. Use only young and fresh artichokes. Trim off the stem at the base. Using a strong knife or scissors trim the tops of the leaves.
2. Place a slice of lemon at the base of each one and tie in place with string.
3. Simmer in a blanc or well acidulated water until the base is tender.
4. Drain and remove the core carefully from the centre and leave it clean. Replace the centre on top of the leaves.
5. Serve in a warm dish accompanied by an appropriate sauce, ie hollandaise or melted butter.
26. ARTICHOKE BOTTOMS
10 PORTIONS
Ingredients
Globe artichokes 10
Lemons 1
Blanc 500 ml
Method
1. Remove the stalk close to the body of the artichoke.
2. Trim away the green bottom leaving the meaty yellow flesh exposed. Rub with a lemon.
3. Cut the upper green leaves away leaving the artichoke bottom about 15 mm thick.
4. Simmer in the blanc until tender and then store in the cooking liquor until required. Before use remove the spongy interior being careful to preserve the outer rim. In this form it resembles an empty tartlet case.
FRUITS
27. FRIED AUBERGINE
10 PORTIONS
Ingredients
Aubergines 1 kg
Milk 500 ml
Flour to dust
Salt
Pepper
Method
1. Peel the aubergines and cut them into 5 mm thick slices. Cover them with salt and allow them to stand for 30 minutes.
2. Drain and pass through milk and flour.
3. Deep fry in hot oil until tender and a golden brown.
4. Drain, season and serve on a doily covered dish.
Notes:
1. Mature aubergines can have a bitter taste. Salting and draining the sliced aubergine before cooking helps to remove the bitter juices. It also reduces the aubergines tendency to absorb oil during cooking.
2. This dish may be served cold as an hors d'oeuvre.
28. AUBERGINE NICOISE
10 PORTIONS
Ingredients
Aubergine 1 kg
Red pepper 100 g
Oil 125 ml
Tomatoes 200 g
Onions 100 g
Parsley (chopped)
Flour for dusting
Salt
Pepper
Method
1. Peel and slice the aubergines. Cover them with salt and allow them to stand for 30 minutes.
2. Drain, pass them through flour and saute them until tender in oil.
3. Concasse the tomatoes.
4. Dice the pepper and onions and fry until just tender, add the tomato and cook for a further 2 minutes. The toss all the cooked ingredients together in a pan.
5. Adjust the seasoning, decorate with parsley and serve.
Notes:
1. Mature aubergines can have a rather bitter taste. Salting and draining the sliced aubergines before cooking helps to remove the bitter juices. It also reduces the aubergines tendency to absorb oil during cooking.
2. This dish may be served cold as an hors d'oeuvre.
29. STUFFED AUBERGINES
10 PORTIONS
Ingredients
Aubergines 5
Jus lie 125 ml
Vegetable stuffing 200 g
Method
1. Cut the aubergine in 2 lengthways. Score the faces in a latticework pattern with a knife.
2. Deep fry in hot oil until tender.
3. Drain on a cloth and remove the centre seeds with a spoon.
4. Scoop out the rest of the flesh being careful not to damage the skins then chop the flesh and mix it with the vegetable stuffing.
5. Place the aubergines in a flat dish or pan and fill them with vegetable stuffing.
6. Sprinkle the tops with the breadcrumbs and melted margarine and place them in an over at 180°C to bake for 30 minutes.
7. Dish up and serve with jus lie.
30. COURGETTES NICOISE
10 PORTIONS
Ingredients
Courgettes 1.2 kg
Onions 50 g
Garlic 1 clove
Tomatoes 400 g
Oil 30 ml
Parsley (chopped)
Salt
Pepper
Method
1. Slice the courgettes into 5 mm thick slices.
2. Peel and slice the onions, crush and finely chop the garlic.
3. Concasse the tomatoes.
4. Heat the oil in a pan, lightly fry the onions and garlic. Add the courgettes and tomatoes, season and fry gently until cooked.
5. Decorate with parsley before serving.
31. COURGETTES PROVENCAL
10 PORTIONS
Ingredients
Courgettes 1.2 kg
Garlic 2 cloves
Tomatoes 600 g
Oil 50 g
Parsley (chopped)
Salt
Pepper
Method
1. Slice the courgettes into 5 mm thick slices.
2. Crush and finely chop the garlic.
3. Concasse the tomatoes.
4. Fry the garlic and tomato together to a pulp.
5. Heat the oil in a pan, add the courgettes and fry them gently until tender.
6. Add the tomatoes and toss together so that the tomato coats the courgettes
7. Add seasoning and serve decorated with
parsley.
32. BOILED MARROW
10 PORTIONS
Ingredients
Marrow 1.5 kg
Salt
Pepper
Method
1. Peel the marrow. Cut it in half lengthways and remove the pith and seeds.
2. Cut the flesh into even sized pieces and simmer in salt water until tender.
3. Remove the pieces of marrow from the water and drain on a cloth.
Note: Marrow can be served with the following sauces, white, parsley, hollandaise and melted butter.
33. STUFFED MARROW
10 PORTIONS
Ingredients
Marrow 1 kg
Onion 25 g
Carrots 25 g
Margarine 50 g
Rice a la grecque 250 g
Salt
Pepper
Method
1. Peel the marrows. Cut 25 mm off the thick end and remove the pith and seeds with a long spoon.
2. Stuff the marrow with rice. Replace the end, place on a bed of root vegetables with the cut end of the marrow against the edge of the dish to keep it in place.
3. Add seasoning, brush with melted margarine and bake in an oven at 180°C with a lid on until the flesh is tender then remove the marrow from the baking dish and cut across into portions.
Note: Marrow may also be stuffed with sausage meat, duxelle or vegetable stuffing.
34. STUFFED PEPPERS
10 PORTIONS
Ingredients
Green peppers 10
Rice a la grecque 300 g
Cooked ham 50 g
White sauce 500 ml
Butter 50 g
Jus lie 250 ml
Salt
Pepper
Method
1 Select even sized peppers. Wash, dry and blanch them by immersing them in hot oil or placing them under a hot grill until the skins blister.
2. Carefully peel off the skins then remove the core and seeds and rinse the peppers under running water.
3. Cook the peas, finely dice the ham then mix them with the rice and add seasoning.
4. Completely fill the peppers with the rice mixture and then braise them in the white stock until the flesh is cooked but remains slightly firm.
5. Cut the peppers across into halves.
6. Reduce the cooking liquor to an essence and add the jus lie.
7. Serve the peppers brushed with melted butter and decorated with parsley. Serve the sauce separately.
35. GRILLED TOMATOES
Ingredients
Tomatoes 1.2 kg
Oil 35 ml
Salt
Pepper
Method
1. Remove the core from the tomatoes and cut the tomatoes in half horizontally.
2. Place the tomatoes on a try, brush with oil, add seasoning and cook under a grill or in a hot oven until tender.
36. STUFFED TOMATOES
10 PORTIONS
Ingredients
Tomatoes 1.2 kg
Duxelle stuffing 200 g
White breadcrumbs 50 g
Margarine 50 g
Jus lie 250 ml
Parsley (chopped)
Method
1. Select and wash even sized tomatoes.
2. Cut off the tops, remove the seeds and place the tomatoes on a greased baking tray.
3. Fill the tomatoes with the stuffing then sprinkle the tops with white breadcrumbs and a little melted margarine.
4. Cook lightly in an oven at 180°C and serve in a vegetable dish surrounded with jus lie and decorated with parsley.
FUNGI
37. DEEP FRIED MUSHROOMS
10 PORTIONS
Ingredients
Button mushrooms 500 g
Yeast batter 500 ml
Flour 100 g
Salt
Pepper
Parsley
Method
1. Remove the stalks and put them aside. Wipe the caps with a damp cloth and pass them through seasoned flour.
2. Coat the caps with batter and deep fry in hot oil until tender and a golden brown colour.
3. Drain thoroughly and serve on a doily covered dish garnished with parsley sprigs.
38. GRILLED MUSHROOMS
10 PORTIONS
Ingredients
Field mushrooms 500 g
Butter or margarine 100 g
Salt
Pepper
Method
1. Peel the mushrooms and trim the stalks then wash them in cold water but do not soak.
2. Place the mushrooms on a greased tray, stalk uppermost. Brush with melted butter or margarine, add seasoning and cook under a grill for 5 minutes.
39. SAUTE MUSHROOMS
10 PORTIONS
Ingredients
Field Mushrooms 500 g
Butter 100 g
Salt
Pepper
Parsley (chopped)
Method
1. Peel the mushrooms, trim the stalks then wash them in cold water but do not soak.
2. Heat the butter in a saute pan and cook the mushrooms until lightly coloured.
3. Season and serve decorated with parsley.
LEAVES
40. BRUSSELS SPROUTS
10 PORTIONS
Ingredients
Brussels sprouts 1.2 kg
Butter 100 g
Salt
Method
1. Prepare the sprouts by removing any discoloured leaves. Cut a small cross in the base of each sprout and then wash them in cold water.
2. Cook the sprouts in boiling salted water until tender. Drain thoroughly before serving in a warm dish.
41. SAUTE BRUSSELS SPROUTS
10 PORTIONS
Ingredients
Brussels sprouts 1.2 kg
Margarine or butter 100 g
Salt
Nutmeg
Method
1. Prepare the sprouts by removing any discoloured leaves. Cut a small cross in the base of each sprout and then wash them thoroughly in cold water.
2. Cook the sprouts in boiling salted until tender, refresh in cold water and then drain thoroughly.
3. Heat the butter in a shallow pan, put in the sprouts, add seasoning and saute until the sprouts are reheated and then serve them in a warm dish.
42. BOILED CABBAGE
10 PORTIONS
Ingredients
Cabbage 1.6 kg
Salt
Method
1. Prepare the cabbage by removing any discoloured leaves and cut it into quarters, remove most of the inner stalk and wash it in cold water.
2. Allow the cabbage to drain then shred the leaves, place into a minimum of boiling salted water and cook until tender.
3. Strain in a colander, pressing out any excess water and serve in a heated dish.
43. BRAISED CABBAGE
8 PORTIONS
Ingredients
Cabbage 1.3 kg
Carrots 50 g
Onions 50 g
Bacon trimmings 100 g
White stock 500 ml
Demi glace 250 ml
Method
1 Prepare the cabbage by removing any discoloured leaves then cut it into quarters. Trim the stalk leaving enough on the cabbage to hold leaves together. Place a bed of sliced carrots and onions in a braising pan, add the bacon trimmings.
2. Place the cabbage on top, half cover with stock, season and cover with greaseproof paper, bring to the boil and cover with a lid.
3. Braise in an oven at 180°C until tender, approximately 1½ hours. Transfer the cabbage from the liquor into a serving dish and keep warm. Strain the liquor, skim off any fat, reduce by half, add the demi glace, adjust the seasoning and serve with the cabbage.

44. BRAISED STUFFED CABBAGE
10 PORTIONS
Ingredients
Cabbage 1.6 kg
Sausage meat 150 g
Carrots 50 g
Onions 50 g
Bacon trimmings 100 g
White stock 500 ml
Salt
Pepper
Demi glace 250 ml
Method
1. Prepare the cabbage by removing any discoloured leaves.
2. Take off 10 of the outer leaves.
3. Quarter the remainder of the cabbage and remove the stalk.
4. Blanch the quarters and leaves for 10 minutes, refresh and drain thoroughly.
5. Place the leaves on a bard, divide the quartered cabbage equally between the leaves and place in the centre.
6. Place 15 g of sausage meat on the cabbage leaves and add seasoning.
7. Form each portion into a small cabbage. Place a bed of carrots and onions in a braising pan, add the bacon trimmings.
8. Put the cabbage portions on top, half cover with the white stock, season and bring to the boil.
9. Cover with greaseproof paper and a lid and braise in an oven at 180°C until tender.
10. Transfer the cabbage into a serving dish and keep warm.
11. Strain the cooking liquor, skim the fat and reduce by half, add the demi glace, adjust the seasoning and serve with the cabbage.
Note: The filling can be varied by using braised rice.
45. BRAISED LETTUCE
10 PORTIONS
Ingredients
Lettuce 5
Carrots 50 g
Onions 50 g
White stock 250 ml
Jus lie 125 ml
Parsley (chopped)
Method
1. Prepare the lettuce by removing any discoloured leaves and then wash them thoroughly.
2. Blanch them in boiling salted water, refresh in cold water and then squeeze out any excess moisture.
3. Place a bed of sliced carrots and onions in a shallow dish, place the lettuces on top and half cover with the white stock.
4. Cover with a buttered paper and a lid and bring to the boil.
5. Place into an oven at 180°C and braise until tender.
6. Remove the lettuce from the pan and drain them thoroughly.
7. Cut each lettuce in 2 lengthways and fold over neatly.
8. Decorate with chopped parsley and serve in a warm dish with jus lie.
46. BRAISED RED CABBAGE WITH APPLES
10 PORTIONS
Ingredients
Red cabbage 1.2 kg
Apples 400 g
Onions 50 g
White stock 250 ml
Sugar 10 g
Vinegar 75 ml
Bacon rind 100 g
Salt
Pepper
Method
1. Prepare the cabbage by removing any discoloured leaves then cut it into quarters. Remove the stalks and wash it in cold water.
2. Allow the cabbage to drain then shred the leaves. Peel and slice the applies and peel and shred the onions.
3. Lightly cook the onions in a braising pan, add the applies and the cabbage, half cover with stock, add the sugar and bring to the boil.
4. Add the vinegar and bacon rind and cover with greaseproof paper and a tight fitting lid then slowly braise in the oven at 180°C until tender.
5. Remove the greaseproof paper and bacon rind, adjust the seasoning and serve.
47. LEAF SPINACH
10 PORTIONS
Ingredients
Spinach 1.6 kg
Butter 50 g
Salt
Pepper
Nutmeg
Method
1. Prepare the spinach by removing the large stalks and any discoloured leaves.
2. Thoroughly wash the leaves in several changes of water then allow to drain.
3. Cook the spinach in a minimum of boiling salted water until tender, refresh it under cold running water and then squeeze it into balls.
4. Heat the butter in a saute pan, put in the spinach and stir lightly until it is completely reheated.
5. Season with salt, pepper and nutmeg and serve in a heated dish.
48. PUREE OF SPINACH
10 PORTIONS
Ingredients
Spinach 1.6 kg
Butter or margarine 25 g
White sauce 125 ml
Salt
Pepper
Method
1. Prepare the spinach by removing the large stalks and any discoloured leaves.
2. Thoroughly wash the leaves in several changes of cold water then allow to drain.
3. Cook the spinach in a minimum of boiling salted water until tender, refresh it under cold running water and then squeeze out any excess moisture.
4. Pass the spinach through a fine wire sieve or a mincer with a fine plate.
5. Heat the butter in a saucepan, add the spinach and cook until the surplus water has evaporated.
6. Stir in sufficient white sauce to form a creamy mixture.
7. Heat thoroughly, adjust the seasoning and serve in a warm vegetable dish.
PODDED
49. BOILED BROAD BEANS
10 PORTIONS
Ingredients
Broad beans in pod 2.5 kg
Butter 50 g
Salt
Method
1. Shell the beans and cook them in boiling salted water, until tender then allow them to drain in a colander.
2. Brush the beans with a little melted butter and serve in a heated vegetable dish.
Notes:
1. Select young beans, mature beans develop a tough outer skin.
2. The beans can also be served in parsley sauce.
50. BROAD BEANS WESTPHALIAN STYLE
10 PORTIONS
Ingredients
Broad beans in pod 2 kg
Salt
Pepper
Supreme sauce 250 ml
Lardons of bacon 50 g
Onions 50 g
Butter 50 g
Parsley (chopped)
Method
1. Shell the beans and cook them in boiling salted water, until tender then allow them to drain in a colander.
2. Peel and finely chop the onions. Heat the butter in a large saucepan, add the onions and lardons of bacon and cook without colouring.
3. Drain the beans and toss them together with the bacon and onions. Add the supreme sauce and adjust the seasoning.
4. Serve decorated with parsley in a heated vegetable dish.
51. BOILED FRENCH BEANS (HARICOTS VERT)
10 PORTIONS
Ingredients
French beans 1.2 kg
Salt
Margarine or butter 100 g
Method
1. Wash the beans and trim off the ends.
2. Cook them in boiling salted water until tender, about 5 minutes then allow them to drain in a colander.
3. Serve in a heated vegetable dish.
Note: Young beans should need little preparation. If they have become coarse remove the stringy sides.
52. FRENCH BEANS SAUTED WITH TOMATOES
10 PORTIONS
Ingredients
French Beans 1.2 kg
Onions 50 g
Tomatoes 200 g
Butter 50 g
Salt
Pepper
Method
1. Wash the beans and trim off the ends.
2. Cook them in boiling salted water until tender, about 5 minutes then allow them to drain in a colander.
3. Concasse the tomatoes.
4. Finely dice the onions and cook them in the butter until tender, add the tomato and cook for 2 minutes.
5. Add the beans, reheat thoroughly, season and serve in a heated vegetable dish.
Note: Young beans should need little preparation. If they have become coarse remove the stringy sides.
53. BOILED RUNNER BEANS
10 PORTIONS
Ingredients
Runner beans 1.4 kg
Margarine or butter 50 g
Salt
Method
1. Wash the beans, trim off ends and the stringy sides then cut the beans into fine slices 25 mm long.
2. Cook in boiling salted water until tender, about 5 minutes.
3. Drain thoroughly.
54. MANGE TOUT
10 PORTIONS
Ingredients
Mange tout 1 kg
Butter 100 g
Salt
Method
1. Prepare the pods by washing them thoroughly and trimming off the ends.
2. Cook the pods in boiling salted water for about 3 minutes until tender but remaining a little crisp.
3. Drain and serve immediately in a heated vegetable dish.
55. BOILED GARDEN PEAS
10 PORTIONS
Ingredients
Fresh peas 2.5 kg
Mint fresh 1 bundle
Sugar
Salt
Method
1. Remove the peas from their shells, wash them in salted cold water and drain.
2. Boil them in salted water, with a little fresh mint added, until tender then drain them in a colander.
3. Serve immediately in a heated vegetable dish.
Note: When buying fresh peas, choose crisp well filled pods with some air space between the peas. Over full pods may have tough peas inside.
56. PEAS FRENCH STYLE
10 PORTIONS
Ingredients
Fresh peas 2.5 kg
Small button onions 200 g
Lettuce 1 head
Sugar 25 g
Manie butter 50 ml
Salt
Pepper
Method
1. Remove the peas from their shells, wash them in salted water and drain.
2. Wash and shred the lettuce. Peel the button onions.
3. Place the peas, lettuce and onions into a saucepan.
4. Barely cover with water, add the sugar and seasoning.
5. Bring to the boil, cover with a lid and simmer until tender.
6. Remove the lid, stir in the manie butter.
7. Return to the boil to thicken the liquor then remove from the stove and serve in a heated vegetable dish.
Note: When buying fresh peas, choose crisp well
filled pods with some air space between the peas. Over full pods may have tough peas inside.
PULSES
57. BOSTON BEANS
10 PORTIONS
Ingredients
Navy beans 400 g
Tomato puree 50 ml
Onions 50 g
Peppercorns 5
Cloves 2
Belly pork 200 g
Golden syrup 50 ml
Bouquet garni 1 small
White stock 500 ml
Salt
Pepper
Method
1. Soak the beans overnight in cold water.
2. Cut the belly pork into 15 mm dice.
3. Peel and finely chop the onions and using a little oil in a saucepan shallow fry them without colouring.
4. Rewash the beans and add them to the onions together with diced pork. Add the stock, bring to the boil and skim.
5. Tie the peppercorns and cloves in muslin and add to the beans.
6. Add the remainder of the ingredients, cover with a lid and cook slowly in an oven at 180°C for one hour.
7. Remove the lid and cook for a further 30 minutes.
8. Remove the pan from the oven discard the muslin bag and the bouquet garni. Adjust the seasoning and consistency and serve.
58. BOILED BUTTER BEANS
10 PORTIONS
Ingredients
Butter beans 400 g
Carrot 50 g
Bacon trimmings 25 g
Onions 50 g
Salt
Method
1. Soak the beans overnight in cold water.
2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.
3. Peel the carrots and onions, add them to the beans along with the bacon trimmings and a little salt and simmer until tender.
4. Remove the bacon trimmings, carrots and onions, strain the beans and serve in a heated dish.

59. BUTTER BEANS IN PARSLEY SAUCE
10 PORTIONS
Ingredients
Butter beans 400 g
Bacon trimmings 25 g
Parsley sauce 250 ml
Carrots 50 g
Onions 50 g
Salt
Method
1. Soak the beans overnight in cold water.
2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.
3. Peel the carrots and onions, add them to the beans along with the bacon trimmings and a little salt and simmer until tender.
4. Remove the bacon trimmings, carrots and onions, strain the beans add the parsley sauce bring to the boil and serve in a heated vegetable dish.
60. BOILED HARICOT BEANS
10 PORTIONS
Ingredients
Haricot beans 400 g
Carrots 50 g
Onions 50 g
Bacon trimmings 25 g
Salt
Method
1. Soak the beans overnight in cold water.
2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.
3. Peel the carrots and onions, add them to the beans along with the bacon trimmings and a little salt and simmer until tender.
4. Remove the bacon trimmings, carrots and onions, strain the beans and serve in a heated vegetable dish.
61. MARROWFAT PEAS
10 PORTIONS
Ingredients
Dried peas 400 g
Cooking tablet (green) 1
Soaking tablet (white) 1
Salt
Pepper
Method
1. Soak the peas overnight in cold water with the soaking tablet.
2. Drain and wash them thoroughly.
3. Place the peas into a saucepan with cold salted water and the cooking tablet.
4. Bring to the boil, skim and simmer for about 1½ hours until cooked.
5. Drain the peas in a colander and serve them in a heated vegetable dish.
62. PEAS PUDDING
10 PORTIONS
Ingredients
Yellow split peas 400 g
Carrots 50 g
Bouquet garni 1 small
Margarine 25 g
Onions 50 g
Bacon bones 50 g
Salt
Pepper
Method
1. Soak the split peas overnight in cold water.
2. Wash them thoroughly, put them in a saucepan, cover with cold water, bring to the boil and skim.
3. Peel the carrots and onions, add them to the split peas along with the bacon bones and a little salt and simmer until tender.
4. Remove the carrots, onion and bacon bones and strain the peas keeping the liquor.
5. Pass the peas through a sieve and return them to a saucepan.
6. Add margarine and pepper, adjust the seasoning and mix in sufficient liquor to make a mashed potato consistency.
ROOTS
63. BOILED BEETROOT
10 PORTIONS
Ingredients
Beetroot 1.2 kg
White sauce 500 ml
Salt
Method
1. Twist off the stalks about 3 cm above the roots. Wash thoroughly being careful not to pierce the skin or the beetroot will bleed and loose colour.
2. Place the beetroot in a saucepan, cover them with cold water, add the salt bring to the boil and cook for 1½ hours until tender.
3. Remove the skins under cold running water.
4. Cut the flesh into dice or small batons, bind with white sauce and serve immediately in a heated vegetable dish.
Notes:
1. Beetroot can also be cooked by steaming or baking in the oven.
2. To test if the beetroot is cooked, rub the skin gently, if it comes away easily it is cooked.
3. For use in salads allow the beetroot to cool in the water. Cut it into dice, batons or slices and cover with vinegar. A variety of commercially produced dressings is also available.
64. BATON CARROTS
10 PORTIONS
Ingredients
Carrots 1.2 kg
Parsley (chopped)
Salt
Method
1. Wash and peel the carrots and cut them into batons.
2. Place them in a saucepan cover them with cold water, add salt, bring to the boil and skim.
3. Cover with a lid and simmer until tender.
4. Strain thoroughly and serve decorated with chopped parsley.
65. CREAMED CARROTS
10 PORTIONS
Ingredients
Carrots 1.2 kg
White sauce 250 ml
Parsley (chopped)
Salt
Method
1. Wash and peel the carrots and cut them into batons.
2. Place them in a saucepan cover them with cold water, add salt, bring to the boil and skim.
3. Cover with a lid and simmer until tender then drain thoroughly.
4. Boil the white sauce and adjust the seasoning.
5. Mix the sauce with the cooked carrots and serve decorated with chopped parsley in a heated vegetable dish.
66. GLAZED CARROTS
10 PORTIONS
Ingredients
Carrots 1.2 kg
Margarine 40 g
Sugar 15 g
Parsley (chopped)
Salt
Method
1. Wash and peel the carrots cut them into batons or turn them olive shape.
2. Place them in a saucepan, add the margarine, salt and sugar and half cover them with cold water.
3. Bring to the boil, cover with a lid and cook slowly. When almost cooked remove the lid and allow the liquor to evaporate until only a glaze remains.
4. Serve decorated with parsley.
67. PUREE OF CARROT
10 PORTIONS
Ingredients
Carrots 1.2 kg
White sauce 200 ml
Sugar 15 g
Salt
Method
1. Wash and peel the carrots and cut them into even sized pieces.
2. Place them in a saucepan and cover with cold water, add the salt and sugar, bring to the boil and skim.
3. Cover with a lid and simmer until tender then strain off the water and pass the carrots through a sieve.
4. Boil the white sauce and adjust the seasoning.
5. Mix the sauce with the sieved carrot and serve in a heated vegetable dish.
68. VICHY CARROTS
10 PORTIONS
Ingredients
Carrots 1.2 kg
Sugar 15 g
Margarine 50 g
Parsley (chopped)
Salt
Method
1. Wash and peel medium sized carrots and cut them across into 3 mm thickness.
2. Place them in a saucepan, add the margarine, salt, sugar and half cover them with cold water, bring to the boil and skim.
3. Cover with a lid and cook slowly. When almost cooked remove the lid and allow the liquor to evaporate until only a glaze remains.
4. Serve, decorated with chopped parsley in a heated vegetable dish.
69. BUTTERED MIXED VEGETABLES
10 PORTIONS
Ingredients
Carrots 600 g
Turnips 400 g
Sugar 10 g
Peas 200 g
Margarine 50 g
Salt
Method
1. Wash and peel the carrots and turnips and cut them into batons.
2. Place them in a saucepan, barely cover them with water, add the salt, sugar and margarine, bring to the boil, cover with a lid and cook until tender.
3. Cook the peas in boiling salted water until tender.
4. When cooked, drain the peas, add them to the carrots and turnips, mix thoroughly and serve in a heated vegetable dish.
70. BOILED PARSNIPS
10 PORTIONS
Ingredients
Parsnips 1.4 kg
Salt
Parsley (chopped)
Method
1. Wash and peel the parsnips and cut them into batons.
2. Place them in a saucepan add salt, bring them to the boil and skim.
3. Cover them with a lid and simmer until tender.
4. Strain, decorate with parsley and serve in a heated vegetable dish.
Note: Parsnips may be served with white or parsley sauces.
71. ROASTED PARSNIPS
10 PORTIONS
Ingredients
Parsnips 1.4 kg
Oil 100 ml
Parsley (chopped)
Salt
Pepper
Method
1. Wash and peel the parsnips, cut them lengthways into halves or quarters depending on size.
2. Place them in a saucepan, cover them with water, bring to the boil and then simmer for 5 minutes.
3. Heat the oil in a frying pan and lightly colour the parsnips then place them in a baking tray, add a little salt and then roast in a moderate oven for 1 hour.
4. Drain off any surplus oil and serve decorated with parsley.
72. BOILED SWEDE
10 PORTIONS
Ingredients
Swedes 1.5 kg
Parsley (chopped)
Salt
Method
1. Peel the swedes with a knife ensuring the hard fibres beneath the skin are removed.
2. Cut the swedes into batons, wash them in cold water, place them in a saucepan cover with cold water.
3. Bring to the boil, add salt, cover with a lid and simmer until tender.
4. Drain thoroughly and serve in a heated vegetable dish.
73. PUREE OF SWEDES
10 PORTIONS
Ingredients
Swede 1.5 kg
Butter or margarine 100 g
Salt
Pepper
Parsley (chopped)
Method
1. Peel the swedes with a knife ensuring that the hard fibres beneath the skin are removed.
2. Cut the swedes into batons wash them in cold water, place them in a saucepan and cover with cold water.
3. Bring to the boil, add salt, cover with a lid and simmer until tender.
4. Drain thoroughly, pass them through a sieve and serve, garnished with parsley in a heated vegetable dish.
74. BOILED TURNIPS
10 PORTIONS
Ingredients
Turnips 1.2 kg
Salt
Parsley (chopped)
Method
1. Peel the turnips with a knife ensuring that the hard fibres beneath the skin are removed.
2. Cut the turnips into batons, wash them in cold water place in a saucepan and cover with cold water.
3. Bring to the boil, add salt, cover with a lid and simmer until tender.
4. Drain thoroughly and serve, garnished with parsley, in a heated vegetable dish.
75. GLAZED TURNIPS
10 PORTIONS
Ingredients
Turnips 1.2 kg
Margarine 40 g
Sugar 15 g
Parsley (chopped)
Salt
Method
1. Peel the turnips with a knife ensuring that the hard fibres beneath the skin are removed.
2. Cut the turnips into batons wash in cold water, place them in a saucepan, add margarine, salt and sugar and half cover with water.
3. Bring to the boil, cover with a lid and simmer. When almost cooked remove the lid and allow the liquor to evaporate until only a glaze remains.
4. Serve, garnished with parsley, in a heated vegetable dish.
TUBERS
76. JERUSALEM ARTICHOKES
10 PORTIONS
Ingredients
Jerusalem artichokes 1.6 kg
Blanc 2 ltr
White sauce 500 ml
Salt
Method
1. Scrub the artichokes thoroughly. Peel the skins removing only a very thin layer.
2. Bring the blanc to the boil, put in the artichokes and simmer for 20 minutes or until tender.
3. Remove them from the blanc, allow them to drain and then place them in the white sauce.
4. Bring to the boil, adjust the seasoning and serve in a heated vegetable dish.
UNCLASSIFIED
77. CORN ON THE COB
10 PORTIONS
Ingredients
Corn cobs 10
Butter 150 g
Method
1. Remove the outside leaves and the silky fibres.
2. Cook in boiling water for between 4 and 6 minutes until the grain is soft.
3. Remove from the water and drain thoroughly.
4. Place a cocktail stick in each end and serve with melted butter.
Note: Choose cobs with
a pale green husk. Once they turn gold
some of the sweetness goes and the corn becomes tougher.