Both broccoli and cauliflower were on sale and simply gorgeous -- there was no leaving either one behind! And so long as I was doing two vegetables at once, why not three? The curry mix is only okay, nothing special, not worth repeating. But what is truly brilliant is the ability to steam the three vegetables all at once. Together. In one pot. And have each one turn out perfectly cooked! The technique is the one learned from StephenCooks , the one which increased my broccoli by 3X and will use forever and ever. It's simple. Trim the broccoli aggressively (and tonight, add cauliflower and carrots too.) Steam for exactly 5 minutes. Remove from the heat and let rest, cover stil on, for exactly another 5 minutes. (Yes, I use a timer and recommend you do too!) Season, dress and enjoy. (There's more detail below if that's helpful.) NUTRITION NOTES ... No fat. Low carbs (and lower still without the carrots). Low calorie. Easy. Fast. Inexpensive. Healthful. Delicious. Etc etc etc

I know. That's about the ugliest bowl of vegetables you'll ever come across. But it was delicious. And better still, it used up odd bits of leftover vegetables. (You know, so I can move on to something more eye-pleasing!) As far as I'm concerned, that's leftover magic ! I've been mad for root-vegetable purées in the last while, combining nearly anything with potato or turnip or parsnip. They're easy-peasy to make and unless you add lots of butter and cream -- which I'm not tempted to, because there's already so much flavor -- healthful too. RECIPE for CLEAN-OUT-THE-FRIDGE PURÉE Serves 4 Salted water to cover 1 pound vegetables, at least one root vegetable (tonight's was 1/2 pound of rutabaga, a quarter of a cabbage, a small fennel bulb and a cup of sugar snap peas) Chicken broth and/or fat-free half 'n' half Salt and pepper Cook the vegetables until soft. Drain and transfer to a food processor. (Largely I've found that the jo

Carrot juice was such a hit in Day 327's recipe for Carrot Pudding that an encore was a given. Too bad: these carrots were good but nothing special, certainly not worth the effort/expense of the carrot juice. (Besides, you want more pudding, right?) NEXT TIME I'll skip the water to see if the problem tonight was too much liquid, making it impossible to cook down to a carroty-syrup as was supposed to happen. RECIPE for CARROT JUICE CARROTS Hands-on time: 10 minutes Time to table: 45 minutes Serves 4 1 pound carrots, peeled and cut into bite-size pieces 3/4 cup carrot juice 1 teaspoon butter Salt and pepper Add all the ingredients to a skillet large enough for a single layer of carrots. (The recipe specified adding enough water to cover here but I don't recommend it.) Cooking over MEDIUM heat until the carrots are cooked and the carrot juice syrupy. TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from French Food at Home by Laura Calder NUTRITION ESTIMATE

Today's classic Irish potato dish, colcannon: Potatoes and cabbage cooked together, here with a touch of green for color and another flavor dimension, not too much though! The combination makes for something much like mashed potatoes except lower-carb, in fact, "low carb" as defined here, where a serving has fewer than 10 NetCarbs. Weight Watchers Friendly. Low Cal. Low Carb. Gluten Free. Primal. Vegetarian. ~recipe & photo updated 2014~ ~ more recently updated recipes ~ 2006: Y'know those wintry days when even the dog steps outside, squats quickly and 180s back inside? That's today. So when the supper plan required a trip to the grocery for no more than Parmesan, it was scrapped for another day. The feed-an-army-of-leprechauns fridge and freezer yielded a backup: grilled sausage with colcannon, the traditional Irish mashed potato and cabbage which has been top-o'-mind since seeing Albion Cooks' version with kale just a few days ago. Tonight's

Today's Vegetable Recipe: Easy sweet carrot pudding made with carrot juice. Carrot pudding? Yes! And sooooo -- -- how was it? Delicious! Smooth and creamy as good chocolate but orange and dreamy like -- carrot. It's an oddity, I know, but worth a try if only because it's so easy and yes, so novel. NEXT TIME I'll remember the lemon zest every time! RECIPE for CARROT PUDDING Hands-on time: 5 minutes Time to table: 60 minutes Serves 2 1 tablespoon cornstarch 2 tablespoons sugar 1 cup carrot juice Zest of a lemon (don't skip this) 1 tablespoon butter In a small pot, whisk out any lumps from the cornstarch and sugar. Slowly add the juice and lemon zest. Bring to a boil, whisking often. Boil for 2-3 minutes, whisking the whole time. Transfer the pan to an ice bath (a larger bowl filled with ice and water) and whisk occasionally for 10 minutes. NUTRITION ESTIMATE Per Serving: 150 Calories; 6 g Tot Fat; 4 g Sat Fat; 23 g Carb; 1 g Fiber; NetCarb22; 2 m

Come cold weather, there's just no beating the home-iness of a big pot of bean soup simmering on the stove: you just know, supper's going to be fine-fine-fine. This soup calls for sausage, kale and the "secret ingredient" – the rind of a piece of Parmesan cheese, it makes all the difference. ~recipe & photo updated 2015~ ~ more recently updated recipes ~ 2006: This lacinato kale was so pretty that it graced the kitchen table in a vase for two days before being sacrificed for bean soup! It's all bumpy and prehistoric looking and – so says quick research, thank you, Google – it's also called Tuscan kale, cavolo nero and my favorite name, 'dinosaur' kale. But don't stress about finding lacinato kale specifically, any kale will do for this great wintry soup. 2015: I cut the original recipe in half, knowing even a half recipe (that's what you'll find below) makes one huge pot of soup, too much for a home kitchen's typical large, h

Crispy fries are the holy grail of potatoes – steamy hot and golden brown, crispy on the outside and tender in the middle. My original recipe in 2006 was disappointing. But I kept trying and finally discovered an easy, effective technique. Just soak the potatoes in beer, then bake! So let me direct you to that recipe on a different page, please see Beer-Soaked Crispy Baked Fries Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2006 & 2021 (retire)