Jane Grigson's Vegetable Book

anchovy artichokes asparagus aubergines avocados bacon Bake beans béchamel sauce beef beetroot blanched boiling bouquet garni bowl bread breadcrumbs brown cabbage cardoons carrots cauliflower celeriac celery chayote cheese chicken chicory chilled chives chopped parsley clove clove garlic colour cooked cookery courgettes crisp cucumber delicious dish double cream Drain dried fennel fl oz flavour flour French fresh fried frying g 8 oz garlic gratin green grill heaped tablespoon heat ingredients kg 1 lb leaves leeks lemon juice lentils lettuce lightly litre meat milk minutes mixture ml 8 fl ml pt mushrooms olive oil oven parsley parsnips pastry peas peeled pepper pieces pork potatoes pumpkin purée recipe Reheat salad salsify salted water sauce sauerkraut Serve shallots simmer skin sliced soup spinach sprinkle stalk stew stir stuffing sugar sweetcorn tablespoons taste teaspoon tender tomatoes turnips vegetables vinaigrette watercress wine vinegar