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Chapter 7. Vegetables in Sauces

Sweet and Sour Beans
2 pounds, green or wax beans, or 2 packages frozen
4 slices bacon, diced
1/2 cup chopped onions
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon Accent
2 tablespoons minced parsley

Cook the beans in salted water until tender. Drain, reserving the liquid. Fry the bacon and onion until onions are tender. Add the bean liquid and cook until reduced to 1/4 cup. Mix in the vinegar, sugar and Accent. Cook over low heat 5 minutes. Stir in the beans. Heat and taste for seasoning. Sprinkle with the parsley. Serves 6-8.

Green Beans in Spring Sauce
3 tablespoons olive oil
3/4cup finely chopped onion
2 cloves garlic, minced
2 tomatoes, peeled and chopped
1 teaspoon grated lemon rind
1 1/2 teaspoons salt
1/2 teaspoon Tabasco
1/2 teaspoon sugar
3/4 cup light cream
2 pounds green beans cut French style or 2 packages frozen, thawed

Heat the oil in a saucepan; saut the onion, garlic and tomato 3 minutes, stirring frequently. Add the lemon rind, salt, Tabasco, sugar, cream and beans. Bring to a boil, cover loosely and cook over low heat 15 minutes, or until beans are tender. Serve hot or cold. Serves 6-8.

Green Beans, Italian Style
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 20-ounce can tomatoes, drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon oregano
1 bay leaf
2 pounds green beans, or 3 packages frozen, thawed

Heat the oil in a saucepan; saut the onion 10 minutes. Add the garlic, tomatoes, salt, pepper, oregano and bay leaf; bring to a boil and cook over low heat 20 minutes.

If using fresh beans, cut in thirds. Add the fresh or frozen beans to the tomato mixture. Cover and cook over low heat 30 minutes. Taste for seasoning. Serves 6-8.

Green Beans, Swiss Style
2 pounds cooked or canned beans
4 eggs
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons minced onion
2 cups grated Swiss cheese
1/2 cup drained cottage cheese

Spread half the drained beans on the bottom of a buttered 2-quart baking dish. Beat together the eggs, salt and pepper. Mix in the onion, Swiss cheese and cottage cheese; pour half over the beans. Repeat the layers. Bake in a preheated 350 oven 35 minutes, or until set and browned. Serves 6-8.

Green Beans in Sour Cream Sauce
2 pounds green beans, cut, or 2 packages frozen
3 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
2 teaspoons paprika
2 tablespoons minced parsley
1 cup sour cream
1 teaspoon lemon juice
2 teaspoons sugar

Cook the beans in boiling, salted water until tender but still firm. Drain, reserving 1/4 cup liquid.

Melt the butter in a skillet; saut the onion 5 minutes. Mix in the garlic and flour until browned. Stir in the salt, paprika, parsley and reserved liquid, then add the beans, sour cream, lemon juice and sugar. Heat, but do not let boil. Serves 6-8.

Haricots Verts la Nioise
(Green Beans, Riviera Style)
1/4 cup olive oil
1 cup chopped onion
1 clove garlic, minced
1/4 cup chopped green pepper
1 1/2 cups peeled diced tomatoes
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 1/2 pounds green beans or 2 packages frozen, thawed
1/4 teaspoon sugar
2 tablespoons minced parsley

Heat the oil in a deep skillet; saute the onion, garlic and green pepper 5 minutes. Add the tomatoes, salt, pepper and bay leaf. Bring to a boil and cook over low heat 10 minutes.

Cut the fresh or frozen beans in quarters. Add the beans, sugar and parsley. Cover and cook over low heat 25 minutes. Serves 4-6.

Haricots Verts Portugaise
(Green Beans, Portuguese Style)
3 slices salt pork or bacon, diced
1 cup peeled chopped tomatoes
1 1/2 pounds green beans, cut, or 2 packages frozen, thawed
3/4 cup beef broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Lightly brown the salt pork in a skillet; pour off the fat. Add the tomatoes, beans, broth, salt and pepper. Cover and cook over low heat 30 minutes. Drain, if any liquid remains. Sprinkle with the parsley. Serves 4-6.

Haricots Verts Barnaise
(Green Beans Barnaise)
1 1/2 pounds green beans, or 2 packages frozen
3 tablespoons butter
1/2 cup diced ham
1 cup peeled diced tomatoes
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut the fresh beans in quarters; cook in boiling salted water 10 minutes, or until tender but crisp. Drain. Cook the frozen beans 1 1/4 minutes less than package directs; drain.

Melt the butter in a skillet; saut the ham 2 minutes. Add the beans, tomatoes, garlic, salt and pepper. Cover and cook over low heat 10 minutes, shaking the pan frequently. Serves 4-6.

Lima Beans in Sour Cream Sauce
2 packages frozen lima beans
3/4 cup sour cream
1/2 cup dry white wine
?teaspoon white pepper
1/4 cup minced pimientos
2 tablespoons minced parsley

Cook the lima beans 1/2 minute less than package directs. Drain well. Mix together the sour cream, wine and pepper. Add to the beans with the pimientos. Cook over low heat 5 minutes, but do not let boil. Taste for seasoning. Sprinkle with the parsley and serve. Serves 4-6.

Lima Beans in Paprika Sauce
2 packages frozen lima beans
3 tablespoons butter
1/2 cup thinly sliced scallions(green onions)
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1/2 cup sour cream

Cook the beans as package directs; drain, reserving 1/2-cup liquid. Melt the butter in a saucepan; saut the seal-lions 5 minutes. Blend in the flour, salt and pepper; add the liquid, stirring constantly to the boiling point. Cook over low heat 5 minutes. Blend in the paprika and sour cream, then add the beans. Heat, but do not let boil. Serves 4-6.

Beets in Orange Sauce
1/2 cup orange juice
2 teaspoons lemon juice
3 tablespoons butter
1 teaspoon salt
4 cups shredded fresh beets, or drained canned
2 teaspoons cornstarch

Combine the orange juice (reserving 1 tablespoon), lemon juice, butter and salt in a saucepan. Bring to a boil and add the beets; cover and cook over low heat 10 minutes for fresh beets, or until tender; 5 minutes for canned beets. Mix the cornstarch with the reserved orange juice; stir into the beets until thickened and clear. Serves 4-6.

Beets with Horseradish Sauce
3 cups grated beets
2 cups water
1 tablespoon cider vinegar
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 cup light cream
3 tablespoons prepared horseradish

In a saucepan, combine the beets, water, vinegar and salt. Bring to a boil and cook over low heat 10 minutes. Drain, reserving the liquid.

Melt the butter in a saucepan; blend in the flour. Gradually add the beet liquid and cream, stirring steadily to the boiling point. Cook over low heat 5 minutes. Mix in the horseradish, then the beets. Serves 6-8.

Broccoli, Sicilian Style
1 large bunch broccoli, or 2 packages frozen
1 teaspoon salt
2 tablespoons olive oil
1/2 clove garlic, minced
1 1/2 tablespoons flour
4 teaspoons freshly ground black pepper
1 cup chicken broth
1 cup grated Mozzarella or white American cheese
4 anchovies, minced
1/2 cup sliced black olives(Italian, if available)

Wash the fresh broccoli thoroughly. Remove the coarse leaves and tough lower portions of the stalks. Split lengthwise. Place in a skillet with the salt and boiling water to a depth of 1/2-inch. Bring to a boil and cook over low heat 5 minutes. Cover and cook over low heat 15 minutes, or until tender. Drain and keep hot. Cook frozen broccoli 1 minute less than package directs; drain and keep hot.

Prepare the sauce while the vegetable is cooking. Heat the oil in a saucepan; saut the onions and garlic 5 minutes. Blend in the flour and pepper. Gradually add the broth, stirring steadily to the boiling point; cook over low heat 5 minutes. Mix in the cheese until melted, then stir in the anchovies and olives. Pour over the broccoli. Serves 4-6.

Broccoli with Lemon Butter Sauce
2 packages frozen broccoli
1/4 cup melted butter or margarine
3 tablespoons lemon juice
1/2 teaspoon salt
?teaspoon pepper
1 hard-cooked egg yolk, grated

Cook the broccoli 1 minute less than package directs; drain. Heat together the butter, lemon juice, salt and pepper; pour over the broccoli and sprinkle with the egg yolk. Serves 4-6.

Creole Cabbage
3 tablespoons butter
2 cups thinly sliced onions
1 green pepper, cut in strips
1 1/2 cups diced tomatoes
1 2-pound cabbage, cut in chunks
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme

Melt the butter in a saucepan; saut the onions 5 minutes. Add the green pepper; saut 5 minutes. Add the tomatoes, cabbage, salt, pepper and thyme. Cover and cook over low heat 25 minutes, or until tender. Watch carefully and add a little boiling water if necessary. Serves 4-6.

Cabbage with Sour Cream Sauce
1 3-pound cabbage
2 tablespoons butter
1/4 cup minced onion
1 tablespoon flour
2 teaspoons cider vinegar
1 cup sour cream
1 teaspoon salt
?teaspoon pepper
1/2 teaspoon sugar

Cut the cabbage in 4 wedges. Cook in boiling salted water 12 minutes, or until tender. Drain well. Prepare the sauce while the cabbage is cooking.

Melt the butter in a saucepan; saut the onion 5 minutes. Blend in the flour. Add the vinegar, sour cream, salt, pepper and sugar. Cook over low heat, stirring steadily until thickened. Pour over the cabbage. Sprinkle with paprika if desired. Serves 4.

Sweet and Sour Red Cabbage
3 tablespoons butter
1/2 cup chopped onion
8 cups shredded red cabbage
1 apple, peeled and diced
1 cup water
3 tablespoons cider vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup seedless raisins(optional)

Melt the butter in a saucepan; saut the onion 5 minutes. Mix in the cabbage; cover and cook over low heat 5 minutes. Add the apple, water, vinegar, sugar, salt and pepper. Cover and cook over low heat 30 minutes, stirring frequently. Add the raisins, if desired; cook 5 minutes longer. Serves 4-6.

Cabbage with Cheese Sauce
1 3-pound cabbage
1 1/2 teaspoons salt
4 cups water
2 cups white sauce, medium thick
1 cup grated Cheddar cheese
4 slices crisp bacon, crumbled(optional)

Cut the cabbage in 8 wedges. Salt the water and bring to a boil; add the cabbage. Cook over medium heat 10 minutes, or until tender but still crisp; drain well. Combine the white sauce and cheese; cook over low heat, stirring steadily until cheese melts. Pour over the cabbage and sprinkle with the bacon, if desired. Serves 4-6.

Creamed Cabbage
2 tablespoons butter
6 cups finely shredded cabbage
1 cup water
1 cup sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon caraway seeds

Melt the butter in a saucepan; saut the cabbage 5 minutes, stirring frequently. Add the water; cover and cook over low heat 10 minutes. Drain. Mix in the sour cream, salt, pepper and caraway seeds; cook over low heat 5 minutes. Serves 4-6.

Creamed Carrots
3 tablespoons butter
5 cups grated carrots
1 teaspoon salt
1 tablespoon sugar
2 teaspoons cornstarch
1/2 cup heavy cream

Melt the butter in a saucepan; mix in the carrots, salt and sugar. Cover and cook over low heat 10 minutes, stirring frequently. Mix the cornstarch and cream. Add to the carrots, stirring steadily to the boiling point. Cover and cook over low heat 5 minutes. Serves 4-6.

Sweet and Sour Carrots
10 carrots
1 1/2 cups water
3/4 teaspoon salt
2 tablespoons butter
2 teaspoons flour
1 tablespoon sugar
1 tablespoon vinegar

Wash, scrape and thinly slice the carrots. Combine in a saucepan with the water and salt; bring to a boil and cook over low heat 10 minutes. Drain, reserving 1 cup of the liquid.

Melt the butter in a saucepan; blend in the flour. Add the liquid, stirring steadily to the boiling point. Mix in the sugar, vinegar and carrots. Cook over low heat 5 minutes. Serves 4-6.

Cavolfiore alla Milanese
(Cauliflower with Cheese)
1 medium-sized cauliflower, or 2 packages frozen
1/2 cup grated Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 cup melted butter
2 tablespoons dry bread crumbs

Remove the leaves of the fresh cauliflower and wash thoroughly. Cook in boiling salted water 15 minutes, or until tender but firm. Drain. Cook the frozen cauliflower 2 minutes less than package directs. Drain.

Place the cauliflower in a baking dish. Mix together the Swiss cheese, Parmesan cheese, butter and bread crumbs; spread over the cauliflower. Bake in a 425 oven 5 minutes, or until browned. Serves 4-6.

Choux-Fleurs la Normande
(Cauliflower in Cider Sauce)
3 tablespoons butter
1 tablespoon flour
1 teaspoon salt
?teaspoon white pepper
1/2 cut apple cider
1/2 cup heavy cream
1 medium cauliflower, cooked and drained

Melt the butter in a saucepan; stir in the flour, salt and pepper. Mix together the cider and cream. Add to the butter mixture, stirring steadily to the boiling point. Cook over low heat 5 minutes.

Place the cauliflower in a serving dish and pour the sauce over it. Serves 4-6.

Kounoupithi Yahni
(Cauliflower, Greek Style)
1 large cauliflower, or 2 packages frozen, thawed
1/4 cup vegetable oil
1 1/2 cups chopped onion
2 cloves garlic, minced
2 cups pured canned tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped parsley

Wash the fresh cauliflower and separate into flowerets. Heat the oil in a saucepan; brown the onion in it. Add the garlic, tomatoes, salt and pepper. Bring to a boil and cook over low heat 10 minutes. Add the fresh or frozen cauliflower. Cook fresh cauliflower 20 minutes; frozen 10 minutes. Sprinkle with parsley. Serves 4-6.

Celery Parmigiana
3 bunches celery
3 tablespoons butter
1/2 cup beef broth
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped ham
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

Wash the celery and discard the leaves. Cut into 1/2-inch pieces. Melt the butter in a skillet; saut the celery 5 minutes, shaking the pan frequently. Add the broth, salt, pepper and ham. Cover and cook over low heat 15 minutes, stirring frequently. Drain if any liquid remains. Turn into a buttered baking dish; sprinkle with the mixed cheeses. Bake in a 425 oven 10 minutes, or until browned. Serves 6-8.

Celery with Almond Sauce
2 bunches celery
4 tablespoons butter
2 tablespoons grated onion
1 1/4 teaspoons salt
1/2 teaspoon white pepper
1 tablespoon flour
1/4 cup chicken broth
3/4 cup light cream
1/2 cup sliced toasted blanched almonds

Cut the celery bunches in half lengthwise and discard the leaves; cut into 1/2-inch pieces. Melt the butter in a deep skillet. Add the celery, onion, salt and pepper. Cover and cook over low heat 25 minutes, or until tender. Stir frequently and watch carefully to prevent burning.

Mix together the flour, broth and cream. Add to the celery, stirring steadily to the boiling point; cook over low heat 5 minutes. Taste for seasoning, mix in the almonds and serve. Serves 3-4.

Leafy Greens kale, turnip or mustard greens
1 1/2 pounds kale, turnip or mustard greens
1 1/2 cups water
1 1/2 teaspoons salt
3/4 cup sour cream
2 tablespoons chopped scallion(green onions)

Wash the greens thoroughly and remove any tough stalks. Chop the greens coarsely. Bring the water and salt to a boil. Add the greens; cover and cook over medium heat 10 minutes, or until tender. Drain well and toss with the sour cream. Sprinkle with the scallions. Serves 4-6.

Poireaux en Hachis
(Leeks in Cream)
24 leeks
1 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg yolk, beaten

Trim the leeks, cutting away the roots and most of the green. Wash very carefully to remove all the earth. Cut in pieces, then cook in boiling salted water 8 minutes. Drain well and chop.

Combine the leeks, cream, salt and pepper in the top of a double boiler. Cook over hot water 20 minutes, or until the leeks are tender. Add a little of the hot mixture to the egg yolk, mixing steadily to prevent curdling. Return to the top of the double boiler. Heat, but do not let boil. Serves 4-6.

Mushrooms and Tomatoes in Cream Sauce
1 pound mushrooms, sliced
1/4 pound butter
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 firm tomatoes
1/4 cup flour
1 1/2 tablespoons brown sugar
1 cup light cream

Saut the mushrooms in a skillet in 3 tablespoons butter. Season with half the salt and pepper. Remove from the pan. Cut each tomato in 3 slices. Dip in the flour, reserving 2 tablespoons.

Melt 3 tablespoons butter in the skillet; brown the tomatoes on one side, then turn. Sprinkle with the sugar and remaining salt and pepper. Brown the undersides. Remove from the pan.

Melt the remaining butter in the skillet; blend in the reserved flour. Gradually add the cream, stirring steadily to the boiling point. Cook over low heat 3 minutes. Return the mushrooms and tomatoes; taste for seasoning. Serve in the center of a noodle ring, or as is. Serves 6-8.

Parsnips in Cheese Sauce
8 parsnips
1 cup white sauce, medium thick
3/4 cup grated Cheddar or American cheese

Scrub the parsnips and cook in boiling salted water 20 minutes. Drain and peel. Slice thin and arrange in a buttered shallow baking dish. Cook the white sauce and cheese over low heat until cheese melts. Pour over the parsnips until browned. Serves 4-6.

Peperoni alla Romana
(Green Peppers in Tomato Sauce)
4 tablespoons olive oil
2 cups coarsely chopped onions
4 cups coarsely chopped green peppers
1 8-ounce can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon rosemary
2 tablespoons minced parsley

Heat the oil in a skillet; saut the onions 10 minutes. Add the peppers, tomato sauce, salt, pepper and rosemary. Cook over low heat 25 minutes, or until peppers are tender. Sprinkle with the parsley. Serves 4-6.

VARIATION: Substitute 1 cup dry white wine for the tomato sauce. Omit rosemary.

Pured Pumpkin with Sour Cream
4 pounds pumpkin
1/4 cup water
2 tablespoons raw rice
1 1/2 teaspoons salt
1 tablespoon sugar
4 tablespoons butter
3/4 cup sour cream

Peel the pumpkin, remove the seeds and fibers, and dice. In a heavy saucepan, combine the pumpkin, water, rice and salt. Cook over low heat 45 minutes, or until tender, mixing frequently. The vegetable should be dry at this point; if not, drain.

Mash the pumpkin; stir in the sugar, butter and sour cream. Cook over low heat 10 minutes, stirring frequently. Serves 4-6.

NOTE: Yellow (summer) squash may be prepared in the same manner.

Sorrel with Sour Cream
2 pounds sorrel(sour grass)
3 tablespoons butter
1 cup chopped onion
1 1/4 teaspoons salt
2 tablespoons flour
1 cup sour cream
2 tablespoons sugar

Clean sorrel, remove stems, wash and drain. Melt the butter in a deep skillet; saut the onion 10 minutes. Add the sorrel and salt; cover and cook over low heat 10 minutes. Add the flour mixed with the sour cream; cook over low heat 10 minutes. Puree in an electric blender or force through a sieve. Stir in the sugar and return to skillet; cook over low heat 10 minutes. Serves 3-4.

Creamed Spinach
2 packages frozen spinach
3 tablespoons butter
3 tablespoons grated onion
1 tablespoon flour
1 teaspoon salt
?teaspoon pepper
?teaspoon nutmeg
3/4 cup light cream

Cook the spinach as package directs. Drain; pure in an electric blender or chop very fine. Melt the butter in a saucepan; blend in the onion, flour, salt, pepper and nutmeg. Add the cream, stirring steadily to the boiling point. Cook over low heat 5 minutes. Mix in the spinach; heat. Serves 4-6.

Spinach-Rice Nests
4 tablespoons butter
1/4 cup chopped onion
2 cups cooked chopped spinach, drained
2 cups cooked rice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Cheddar cheese

Melt the butter in a skillet; saut the onion 5 minutes. Stir in the spinach, rice, salt, pepper and cheese. Cook over low heat, stirring steadily until cheese melts.

Shape into 4-6 mounds. Served with a poached egg on top, the nests make a delicious luncheon or supper dish. Serves 4-6.

Cheese-Stuffed Tomatoes
4 large firm tomatoes
1/4 cup dry bread crumbs
1/2cup grated Parmesan cheese
3/4 cup grated Swiss cheese
3 tablespoons chopped scallions(green onions)
4 tablespoons melted butter

Wash the tomatoes, cut in half crosswise, and hollow centers slightly. Mix together the bread crumbs, cheeses and scallions; divide evenly among the tomato halves. Arrange in buttered baking dish; sprinkle with the butter. Bake in a 350 oven 15 minutes. Serves 4-8.

Turnips in Sherry Sauce
3 pounds turnips
3 tablespoons butter
2 tablespoons minced onion
1/2 cup sliced mushrooms
2 tablespoons flour
1 1/4 teaspoons salt
?teaspoon white pepper
1/2 cup heavy cream
3/4 cup chicken broth
1/4 cup dry sherry
1 egg yolk
2 tablespoons minced parsley

Peel the turnips; cut into 1/2-inch slices, and then into 1/2-inch strips. Cook in 1 inch of boiling salted water 5 minutes, then cover and cook 12 minutes longer, or until tender. Drain well. Prepare the sauce while the turnips are cooking.

Melt the butter in a saucepan; saut the onion and mushrooms 5 minutes. Blend in the flour, salt and pepper. Add the cream and broth, stirring steadily to the boiling point; cook over low heat 5 minutes. Beat the sherry and egg yolk in a bowl; gradually add a little of the hot sauce, stirring steadily to prevent curdling. Return to saucepan, heat, but do not let boil. Toss with the turnips. Sprinkle with the parsley. Serves 6-8.

NOTE: Parsnips may be prepared in the same manner.

Celery is a vegetable developed from a very ordinary English weed, commonly seen throughout the countryside, called "smallage." It is closely related to the dill and parsley family of vegetables.

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