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By Anne Willan
Published 1989
As well as the cooking methods described above, vegetables can be used in many different ways that are described in other chapters: they are the main ingredient in innumerable soups, such as Italian minestrone or Spanish gazpacho, and of some interesting sauces, like onion sauce Soubise and mushroom and tomato sauce chasseur. They are important in many egg dishes—as fillings for quiches and in mixtures for soufflés and custards, particularly spinach, zucchini, mushrooms and asparagus. Flat omelets generously flavored with chopped bell peppers, zucchini, spinach or onion appear on tables from Spain to Scandinavia or the Middle East, while elegant crêpes are folded around simple combinations of cheese with leeks, onions or spinach, as well as more complex vegetable mixtures such as ratatouille or vegetable curry.
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