Main Courses

Appears in

A Passion for Vegetables

A Passion for Vegetables

Published 1999

About

© 1999 Paul Gayler. All rights reserved.

In this section

Minted Shallot Custard Tart

Tian of Tomato, Courgette and Fennel with Roquefort

Okra, Spinach and Sweet Potato Tagine with Chermoula Couscous Fritters

Southern-style Okra Succotash

Claypot-Baked Roots with Mustard Baste

Colombo Chow-chow

Thai Coconut-scented Aubergines with Nam Pia

Wood Blewit Omelette

Baked Banana Shallots Stuffed with Red Chard and Basmati

Baked Aubergines with Samfaina

Parsnip Gnocchi with Girolles, Trompettes and Sour Cherries

Broad Bean, Potato and Ricotta Polpettone with Salsa Verde

Yellow Courgette and Prawn Couscous with Preserved Lemon and Olives

Turnip, Cabbage and Mustard Torte

Wild Mushroom and Potato Matafaim

Wild Mushroom Potato Pan Pizza

Braised Thumb Aubergines, Persian-style

Penne with Roasted Portabello Mushrooms and Artichoke Sauce

Butternut Squash and Toasted Corn Gratin

Spaghetti with Creamed Purple Kale, Gorgonzola and Truffle

Stuffed Cabbage Rolls with Tahini Dressing

Asian Stir-fry Noodles with Warm Tamarind Dressing

Spring Vegetable Bourride with Herb Aïoli

Vegetable Fruits

Fricassee of Wild Mushrooms with Walnuts, Prunes and Thyme

Marinated and Grilled Teriyaki Shiitakes

Salsifis Forestière

Fire-roasted Vegetables with Tabil

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