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The only vegetables book you’ll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.
We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America’s favorite veggies. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.
The inspirational, modern recipes showcase vegetables’ versatility in everything from sides to mains: You’ll discover how to make the perfect grilled corn–and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled–and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy–and irresistibly tempting–to eat more veggies every day.
Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:
Best Baked Potato
Skillet-Roasted Brussels Sprouts
Foolproof Boiled Corn with Chili–Lime Salt
Potato and Chorizo Tacos
Whole Romanesco with Berbere and Yogurt-Tahini Sauce
Stir-Fried Thai-Style Beef with Chiles and Shallots
Zucchini Bread with Pistachios and Orange
Fried Fiddleheads with Lemon-Chive Dipping Sauce
Fava Bean Crostini with Manchego and Pine Nuts
Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
From the Publisher
As Seen on CBS Sunday Morning-
Recipes for every cook, every vegetable, and every season.
Roasted Carrots with Shallots and Chermoula
Vegetable Makeovers: Up Close and Personal
The delicious transformation of vegetables comes to life throughout Vegetables Illustrated in Vegetables Reimagined pages that walk you step by step through recipes with particularly innovative techniques.
Transform any vegetable into the most delicious thing on your plate
From raw to remarkable
Vegetables Illustrated is the cookbook for anyone looking for fresh, modern ways to add more vegetables to their diet—in other words, just about all of us. This authoritative and inspirational guide full of 700+ recipes for more than 70+ vegetables could only have come from Cook’s Illustrated. Our easy to master recipes will broaden your veggie horizons in endless ways with reinvented versions of everyday favorites and exciting introductions to everything you’d find at the farmer’s market.
Turn humble parsnips into a rich, spice-infused hummus through the magic of the microwave
Discover how to turn butternut squash into super flavorful, light-as-air ravioli—minus the dough
Transform fennel wedges into a silky-textured side, a sandwich or pizza topping, or the star of an antipasto platter by oven-roasting them low and slow in seasoned olive oil
Season: Available throughout most of the year, springtime is high season when all sizes are widely available.
What to look for: Artichokes with leaves that are tight, compact, and bright green.
What to feel for: Give an artichoke a squeeze, its leaves should squeak as they rub together (evidence that the artichoke still possesses its moisture).
Season: Beets, both with and without their greens, are available year round.
What to look for: Choose medium-size beets for the best return on investment (small beets are harder to prep and peel; very large beets can be woody). Beet greens attached to beetroots is a sign of freshness.
What to look for: Smaller bulbs, about the size of an orange (grapefruit size kohlrabi is likely to be spongy or woody). Whether green or purple, the color should be vibrant and free of blemishes.
Store: If you purchase kohlrabi with the stalks and leaves attached, separate them before storing them both in loosely closed plastic bags in the refrigerator. Bulbs will stay fresh for a week or longer; the greens will keep for several days.
What to look for: Sometimes labeled as “fresh anise” in the supermarket, look for bulbs that firm and creamy white, with as little discoloration or brownish spots as possible. The stalks should be crisp and firm, and the fronds should be feathery and bright green.
Store: Place fennel in an open plastic produce bag and place in the fridge for up to a week.
Grilled Artichokes with Lemon Vinaigrette
Braised Beets with Lemon and Almonds
Creamy Kohlrabi Soup
Roasted Fennel with Rye Crumble