Vegetable Recipes

Vichy Carrots:

Peel, wash and slice the carrot, then cook in boiling water that covers them
Strain then cool in ice water
In a skillet heat the butter and cook the onions until soft, then add the honey and carrots and heat until hot
Season to taste, add parsley, serve

Vichy is the name given to a dish of sliced carrots cooked over low heat (traditionally with sugar and bicarbonate of soda, or "Vichy salt") until all the moisture is absorbed
To justify the name, the water used for cooking should be Vichy Saint Yorre mineral water
Vivhy carrots, or carrots à la Vivhy, with fresh butter and parsley, are often served with veal cutlets and sautéed chicken, coated with a sauce made by deglazing the cooking pan with veal stock
Sugar can be used in place of honey
Do not brown onions
Serve with an entrée

Starting at the tip of the asparagus cut about 3 to 4 inches down on a 45° angle
Steam or boil the asparagus until cooked the cool in ice water
Heat the butter in a skillet and add the asparagus and heat until hot, season to taste
Arrange the asparagus on the serving plate and spoon on the sauce

Asparagus is a perennial plant with an underground stem (crown) that produces edible shoots, which are regarded as a delicacy
Fresh asparagus stems should be firm and uniformly coloured
Cheese sauce can be used instead of the hollandaise
Do not over cook the asparagus, this vegetable cooks fast
Asparagus was known to the Egyptians and the Romans, but was not cultivated in France until the time of Louis XIV: the sun king had a great liking for this vegetable
Three varieties of asparagus may be found in Canada, they are white, purple and wild
For each variety, three grades may be identified (Extra, I and II) according to the appearance of the shoot and the bub
The quality depends on how straight the shoots grow, weather they are starting to become woody or are showing any signs of mildew and whether the buds are tightly closed
Fresh asparagus stems should be firm and uniformly coloured. The cut ends of the shoots should be white

Core the cauliflower and cut into medium size florrettes
Blanch in boiling water to cover, then cool in ice water
In a sauce pot heat the sauce and add the cheese and cauliflower, reheat until hot, season to taste

A cauliflower is the edible part is the flower head, popularly known as the "heart" or "head"; it is white, compact and hard with many compressed flower buds. The heart is surrounded by crisp bluish green leaves, whose condition is a good guide to the freshness of the heart. Cooked cauliflower does not keep long in the refrigerator, however, when blanched, it freezes well
Be sure that the béchamel is not to thick, the cheese will thicken it up more you may have to thin out with cream
Can be placed in a cassarole dish, topped with cheese and or bread crumbs and baked until golden brown
Hollandaise sauce can be used in place of the cheese sauce
Do not over cook

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