|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Results 1 - 10 of 29 for rutabaga greens
Result Page: 1
This soup is called underground soup because it uses mostly root vegetables, i.e. things that grow underground. Sauté onions in olive oil for about ...
Cut and peel rutabaga, chop into ... serving later, even the next day. Make a well in the center of the mashed rutabaga and fill with cooked peas. Serves 6-8.
You can substitute canned 8 oz., chopped green chili pepper for ... turnip – and rutabaga, if using, ... with a good quality, whole wheat artisan bread.
Sauté chicken in olive oil with onions. Deglaze pan with 1/4 cup wine. Add remaining ingredients except for flour, water and 1/4 cup of the wine. ...
Put vegetables in salt water for 1 hour and drain real good. (For 1 hour.) After the vegetables are drained, put in large bowl or glass jar. (To put ...
Remove skin and ... Peel and cut rutabaga and potato into ... are tender. Add green beans, stir until ... until filling is hot and bubbly. About 6 servings.
Bring water to ... necessary. I use rutabagas as they give ... frozen. Serve with warmed full-grain bread. The Scots are partial to oat bread! Serves 4-6.
Cut stew meat ... and celery, cube rutabaga and cut-up canned ... occasionally. Stir in green beans, simmer until ... minutes. Remove bay leaf. About 16 cups.
Place the corned ... piece), parsnips, carrots, rutabaga or turnips, onions ... salt pork, but save stock for a pot-au-feu or other stew. Serving Size: 8
Place the spices in a tea bag and put into large kettle. Add all other ingredients. Simmer until vegetables are done. Optional additions: 1 potato, ...
Result Page: 1
top of page