Vegetables Delicious Recipes for Roots, Bulbs, Shoots & Stems

This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike. It's time to turn foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavour to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans and non-veggies alike. Organized by produce type, there are delicious ways to enjoy everything from roots, squash and brassicas to shoots, stems and funghi. Choose from Smoked Parsnip, Pear & Stilton Salad, Moroccan Roasted Cauliflower, Kale Gnocchi with Kale Crisps, Goat's Cheese & Marjoram Ravioli Marinara, Rainbow Chard & Comté Quiche, Artichoke Frittata and Champagne Mushrooms. Vegan substitutions are suggested wherever possible and Mat's ingenious recipes for Dairy-free Cheese and Cream and No-egg Mayonnaise make switching out the dairy easy. Mat also shares the secrets of his Chef's Storecupboard - tasty recipes for sauces, relishes, pickles and dressings - designed to give your veggie dishes a flavour boost. 

ISBN:	9781788792103
Publisher:	Ryland Peters & Small
Imprint:	Ryland Peters & Small
Published date:	10 Mar 2020
DEWEY:	641.5636
DEWEY edition:	23
Language:	English
Number of pages:	176
Weight:	722g
Height:	197mm
Width:	242mm
Spine width:	18mm

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