How to Cook Green Vegetables and Roots - A Selection of Vegetarian Recipes
By Paul Carton
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Healthy, tasty and cheap recipes. What's not to like!
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How to Cook Green Vegetables and Roots - A Selection of Vegetarian Recipes - Paul Carton
VEGETABLES
GREEN VEGETABLES AND ROOTS
SPINACH
General Directions. Cut off all the stalks. Pick over the leaves carefully, with an eye for tiny snails or slugs, rejecting all that are coarse or discoloured. Wash the spinach in several waters. Cook it in plenty of boiling water. If the leaves are inclined to be bitter, as they are when they are old or at the end of a long dry season, blanch them—i.e., cook them first for a few minutes in boiling water, then take them out, drain them, and put them back again into fresh fast-boiling water. Strong-flavoured, bitter spinach may, by its excess of mineral salts, cause intestinal or urinary irritation, rheumatism, and gout. When the leaves are cooked drain them, and put them through a mincing-machine, or, better, chop them by hand. They can then be prepared in any of the following ways. Never buy tinned or preserved spinach.
Spinach and Potato Purée. Chopped spinach can be mixed with a few tablespoons of purée of potato made without either milk or butter and a little water. This dish is suited to dyspeptics who cannot tolerate either milk or butter.
Spinach with Butter. Put cooked and chopped spinach back into the pan with a little butter and allow it to simmer very gently for a few minutes.
Spinach with Potato Purée au Gratin. Add a third of its weight of purée of potato to the spinach. Sprinkle with fine breadcrumbs and tiny pieces of butter. Brown in the oven.
Spinach with Vegetable Marrow. See p. 193.
Spinach with White Sauce. Serve the cooked, chopped spinach with a white sauce.
Spinach with Croûtons. Serve cooked chopped spinach, with or without butter, decorated with a number of small pieces of bread which have been browned in hot white oil