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Easy Vegetarian Recipe Collection; Delicious Vegetable Combinations
Enjoy these three free vegetarian recipes for vegetable combinations excerpted from
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Wash the fresh sprouts and trim them. Soak in salted water for 10 minutes; rinse and drain.
Place in a saucepan; add boiling water to a depth of 1 inch and 1 teaspoon salt. Cook over low heat 5 minutes.
Cover pan and cook 10 minutes longer, or until tender. Drain.
If frozen sprouts are used, cook ½ minute less than package directs.
While the sprouts are cooking, prepare the mushrooms.
Melt the butter in a skillet; sauté the mushrooms and onion 5 minutes. Add the lemon juice, pepper and remaining salt; toss with the sprouts. Serves 6-8.
Wash the chard thoroughly, cut away the stalks and tear the leaves coarsely. Trim the fennel of the stalks and leaves; cut the bulbs in 1-inch pieces.
Cook the chard and fennel in boiling salted water 10 minutes. Drain well.
Sprinkle half the bread crumbs on the bottom of a buttered casserole. Spread the drained vegetables over them; cover with the white sauce. Sprinkle top with a mixture of the Parmesan and Swiss cheese and remaining bread crumbs. Dot with the butter.
Bake in a 350° oven 20 minutes, or until browned. Serves 4-6.
Scrape the squash and cut into 1-inch cubes.
Heat the oil in a skillet; brown the onion in it. Add the tomatoes, water, salt and pepper. Bring to a boil and cook over low heat 5 minutes.
Add the squash; cover and cook over low heat 30 minutes. Shake the skillet frequently.
Sprinkle with parsley and the cheese. Serves 4-6.
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Easy Vegetarian Recipe Collection; Delicious Vegetable Combinations
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Vegetarian recipe collection of more than 40 easy vegetarian recipes for special, unique, exciting and delicious vegetable dishes
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