Mark Bittman shows us how to love vegetables in his book, How to Cook Everything Vegetarian. A food writer for the New York Times, Bittman has meatless meal ideas for omnivores looking for a healthier and planet-friendly diet.
Braised and Glazed Radishes, Turnips or Other Root Vegetable
Makes 4 servings
- 2 Tablespoons butter or extra virgin olive oil
- 1 lb radishes, trimmed, or daikon radish, turnips, or rutabaga, peeled and cut into chunks
- ½ cup or more vegetable stock, white wine or water
- Salt and freshly ground black pepper
- Freshly squeezed lemon juice (optional)
- Chopped parsley leaves for garnish
1. Combine the butter, radishes and stock in a saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding additional liquid as needed.
2. Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Taste and adjust the seasoning, add a little lemon juice if you like, garnish, and serve.
Carrot Salad with Cumin
Makes 4 servings
- 1 ½ lbs carrots
- Juice of 2 oranges
- Juice of 1 lemon
- 2 Tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 tsp ground cumin, or more to taste
Use the julienne cutter of a food processor to cut the carrots into fine shreds, or cut into 1/8" thick slices. Blend the citrus juices, oil, salt and pepper, and cumin and pour the dressing over the carrots. Toss and serve.
Recipes courtesy of Mark Bittman's How to Cook Everything Vegetarian.
Music break: La Mer by James Last