Vegetable Recipes

Brussel Sprouts and Chestnuts:

Blanche brussel sprouts in boiling water for 5 to 10 minutes. Run cold water over them
Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes in a preheated 400°F oven. Then shell
Mix sprouts, chestnuts and seasoning. Season with salt and pepper
Pour over stock. Bake in a preheated 350°F for 20 minutes (can extend). Remove from oven
Pour liquid into pan and mix with cornstarch and water. Cook over medium heat until thickened. Pour over vegetables

Brussels Sprouts are vegetable that is widely cultivated for its green buds, which resemble tiny cabbage, 3/4 to 1 1/2 inches in diameter and grow in the leaf axils along a stem up to 3 feet high. Brussels sprouts should be very green and compact, without yellow leaves; the best are usually found after the first frost. Sprouts are rich in sulphur, potassium and vitamins
Serve with an entrée
Other types of nuts can be used in place of the chestnuts

Preheat the oven to 350°F
Peel and clean pumpkin and cut into slivers
Combine the butter and herbs; season to taste
Arrange the pumpkin slivers on a baking tray, spread with a little herb butter and bake for about 30 minutes, or until fork-tender. Baste the slivers with the butter as needed during baking
Before serving, season to taste, and sprinkle with lemon juice

Pumpkin is a vegetable of the marrow (squash) family, which is round, with a flattened top and base. The orange or yellow pulp is surrounded by a green, yellow, or orange ribbed rind. There are several varieties, weighing up to 225 pounds. Once the seeds and fibres have been removed, the flesh is eaten cooked, often as a soup, in a gratin, or as a pur�e. It is also used as a pie filling (� la citrouille), mixed with onion. When bought in slices, preferably cut from a small juicy fresh coloured pumpkin, it does not keep long
Serve with fish fillets, or another entrée
Do not over cook the pumpkin

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper
Transfer mixture to a buttered 2 to 3 quart casserole with lid. Add boiling water. Cover
Bake in a preheated 350°F for 1 1/2 hours or until the barley is tender and liquid is absorbed
Sprinkle with grated cheese before serving

This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature
Serve with fish fillets, or another entrée

Parboil turnips 7 minutes in salted water. Drain
Cook turnips and garlic gently in 8 tablespoons butter until both are soft
Purée in a food processor or by hand, adding the remaining 4 tablespoons of butter during the process
Season to taste with salt and pepper

Turnips are fleshy root vegetable, yellow or white in colour and often tinged with purple near the leaf base. They are low in calorific value, high in water content and rich in sulphur, potassium and sugar. Turnips should be firm and heavy with an unblemished smooth shiny skin. They should be peeled and washed just before they are cooked, otherwise they will darken. They have the property of absorbing large quantities of fat and for this reason they are traditionally served with fatty meat (mutton, duck, etc.)
Serve with an entrée

Cut corn off of the cobs. Save cobs and husks
Take the largest husks, put into a pan of boiling water to soften
Heat the butter in a pan, add the onion and cook until soft
Add the tomato, salt, pepper and sugar, then cook for 5 to6 minutes
Add the corn, milk and eggs and cook for 10 minutes. Stir constantly
Remove the husks from the water and dry. Place 3 tablespoons of the corn mixture on the center of each husk. Fold the sides of the husks over to form a small package. (use 2 leaves if you need to do so) tie with string
Place cobs in the bottom of the pot of boiling water and place the humitas on top of the cobs. Cover pot for 30 minutes. Serve hot

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