Vegetables

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
Plain cooked vegetables should be served as soon as they are cooked. But if you like everything to be ready beforehand there are ways to get round it.
  • A ragout of vegetables, which requires slow cooking, such as a mixture of aubergines and tomatoes or red cabbage with apple is a good idea.
  • Bake or braise vegetables in oven-to-table ware. Try braised celery, stuffed tomatoes, peas cooked in the French style with lettuce and spring onions or scalloped potato slices.
  • Cook green vegetables until just tender, then drain and plunge into cold water to arrest cooking and retain colour. Just before serving plunge them into boiling water and bring back to the boil. Toss in hot butter and serve.
  • Cook rice 24 hours ahead and refrigerate. To reheat, spread rice in a thin layer in a buttered dish. Add a few flakes of butter, cover with kitchen foil and place in an oven heated to 350°F (180°C) or gas no. 4 for 20 minutes. Stir with a fork before serving.
  • Cook noodles or spaghetti ahead, drain and plunge into cold water. Just before serving, plunge into boiling water for 1 minute. Then drain and toss with a lump of butter.