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Vegetables

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About
Root vegetables are the season’s glory. Quality and abundance depend heavily on the weather, but, without too much rain or severe frosts to interfere with digging, storage and distribution, there should be plenty of most varieties about – both young, small specimens for light steaming, boiling or sautéeing whole, and
This is also the middle of the season for native oysters, mussels

No winter should pass without Jansson’s Temptation for supper one night – just very thinly sliced potatoes and onions layered with black pepper, double cream and fillets of tinned anchovy in a gratin dish. Brush the top with melted butter and bake in a hot oven for an hour – 30 minutes covered with foil, 30 minutes open to brown.

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