There’s cooking with vegetables, and then there’s world-renowned chef Alain Passard’s way of cooking with vegetables. In 2001, Passard made a bold move at his three-Michelin-star restaurant in Paris that inspired chefs around the world: he turned the menu almost entirely vegetarian. By removing meat from L'Arpège’s menu, he not only created a need for vegetables, but turned cooking them into an art. His vision helped to begin the farm-to-table movement that we see everywhere today, and also motivated chefs around the world to start treating vegetables not just as an afterthought, but as beautiful piece of art — the way they deserve to be treated.
This past year, we learned that Passard is not only an artist with food and vegetables, but with colors, too. In his recently published book The Art of Cooking with Vegetables, Passard shares 48 seasonally driven recipes highlighting nature’s most cherished possessions. Passard not only shared his artfully crafted recipes with us, but with each one he included a collage that he designed as a representation of his passion for art and color.
We had the chance to speak with Passard about his book and the inspiration behind it, and we were excited to learn that his philosophies aren't far off from the way we live our daily lives, especially when it comes to incorporating seasonal ingredients.
The Daily Meal: How did you go about choosing the recipes for the book?
Alain Passard: I chose nothing! It’s nature [that] chose for me. I just followed the seasons and picked what each one offered. I realized that this was working well inside the pan [at the restaurant], so I entrusted my creativity in nature [while writing the book].
TDM: The concept at L’Arpège is that you cook vegetables that are exclusively from your organic farm. What are some tips or suggestions you can give to our readers if they don’t have access organic vegetables from a farm nearby?
AP: The main thing to remember is to follow the seasons. Vegetables are always better when you eat them at the right season. A quick way to remember what you can eat is: what is on the branch (tomatoes, zucchinis, peas, etc.) is for summer, what is in the soil (carrots, potatoes, turnips, etc.) is for winter. Of course, it is just a mnemonic way and there are a lot of exceptions, but this is a good start.
Click here to see Passard's Carrots and Basil in Purple Splendor recipe
TDM: You’re known as one of the most visionary chefs in the world. What do you think it takes to be visionary when cooking with vegetables? What are the fundamental things to keep in mind?
AP: In fact it’s a really pragmatic way to cook, more than visionary. Nature does things right: in summer, your need to quench your body’s thirst and you’ve got tomatoes to make a salad; in winter you need to warm yourself, and there are plenty of root vegetables to make soup with. Nature has written everything, you just have to follow! For me, the best cooking has been created by nature.
TDM: You talk about color as an inspiration to you in your book, so what are some fun ways you think home cooks can experiment with color at home, besides the obvious of including a few different ones on a plate?
AP: First thing is always to respect the season. Then, you need to choose a creation anchor: one color. When you have it, pick the products (vegetables, herbs, but also look in your groceries!) that have some of the same color. You have to create a real bouquet on your [plate]. If you respect those two conditions and with a little common sense, you will create fantastic recipes! Just stick to your creation anchor. It can be one color, but you can also choose to do a rainbow.
Click here to see Passard's Ratatouille Brittany-Style in Butter recipe
Slow Cooker Vegetable Omelette (Calorie – 186 kcal)
Every dish cooked in a slow cooker is very tasty. So today I came up with a slow cooker vegetable omelette recipe that is extremely tasty and diet-friendly. I made this WW recipe within 200 calories which is right for you if you are on a diet.
What else can you add to the omelette?
Alphabetical list of vegetables/>Artichoke
- Flowery part of a plant. Used in Europe.
- petha - boodh kumbalkai, kohala
- flowering plant species . Only the young shoots of asparagus are eaten.
It has medicinal properties that help in cleansing and healing.
It is a fruit of a plant and use as a vegetable.Beans - green Beans - french beans
legume plants. A variety of beans are available in different
sizes, shapes and colors.
French beans, runner beans./>Beet - Beetroot Bitter Gourd - Karela -Karle
flat beans - broad beans - vaal papdi
Broad beans - Known as flat beans, field beans
In Indian languages,chapparada avrekai (Kannada), ghevda (Marathi), vaal papdi (Gujarati) etc.
has recently grown in popular in the United Kingdom and other countries.
Chayote - Known as cho-cho, sayote, pipinola, pear squash, vegetable pear, and choko, Bangalore brinjal, Squash .
In Indian languages, seeme badnekai/ chow chow (Kannada), Vilayati vangi (Marathi), Maerakkai/ chow chow/ Bangalore kathrikai(Tamil),
Capsicum - Available in red, green, orange and yellow varieties. Called Pepper in America.
In India green capsicum is commonly available.
Celeriac / Celery root - Can be eaten raw or cooked.
It stores less starch compared to other root vegetables
Celery - leaves, seeds, stalks are used in cooking.Red Chard
Chard - Similar to beets.
With green leaves and red stems.
Cluster beans - Gavar - Gorikai
Cluster beans - Gavar - Gorikai
Collards - This leafy green vegetable is also known as tree-cabbage and is rich in
vitamins and minerals.
Corn / Maize - North American native vegetable.
Cress - small peppery sprouts. Known as Halim(Hindi), Aliv(Marathi), alavibija/ allibija (Kannada) etc.
Cauliflower / Phool gobi / hookosu - Cabbage family vegetable. Mostly the white head is eaten raw or cooked.
The leaves and the stem also can be eaten.
Cabbage - Gobi - Kobi - Kosu is available in green and purple varieties.
Used to make subji, snacks, salads etc.
Carrot - Gajar - Gajjari is a root vegetable. Available in orange, red, yellowish varieties.
Used to make sweets, salads, snacks, vegetable side dishes.Green cucumber
Green cucumber - Traditionally used raw in salads.
The cucumber grows quickly and holds lots of water. Good to use in summer salads./>Dill - shepu - suva
- Leafy green dill is good for digestion. Dill leaves can be used raw in salads or cooked along with lentils.
- Morianga or drumstick is known as Sehajan/sahajan ki phalli(Hindi), shevgyachya shenga (Marathi), Nuggekai (Kannada), Muringakkai (Tamil) .
Leaves and pods are used in cooking. Very nutritious and has medicinal properties too.
Eggplant - Brinjal - Aubergin
Fenugreek leaves - Methi
Fenugreek leaves are known as Methi (Hindi, Marathi, Bengali, Gujrati, Konkani, Oriya).
Menthye soppu (Kannada), vendhaya keerai(Tamil), mentu akulu(Telugu).
- Shepu / Suva - helps digestions
A variety of gourds
Gourds - It is a fruit vegetable. Bitter gourd, bottle gourd, white gourd, snake gourd, cucumbers, squashes, and melons.
Hyacinth / Lablab Bean / Flat Beans / Field Beans
In other Indian languages it is known as chapparadavare, chikkadikai (Kannada), avari, mochai (Tamil), anumulu, chikkudu (Telugu), mochakotta (Malayalam), sem, ballar (Hindi), val papdi (Gujarati), pavta, val (Marathi), lilva.
The skin is removed and the seeds/beans are used. The skin is not edible by us. Skin is used as cattle feed.
Hyacinth / Lablab Bean / Flat Beans / Field Beans - After removing skin
Known as avarekalu/ avarekai(Kannada), pavta (Marathi). The beans after the outer skins removed are used in snacks, curries, rice dishes etc.
Ivy gourd - tondli - tendli - kovai - tindora - donda kaya - tonde kai
Kales is a variety of cabbage but the leaves do not form a head.Kohlrabi - Knolkol - Navalkol
Kohlrabi - knolkol - Navalkol is a member of the turnip family.
It can be either purple or white.
Go to the top of this alphabetical list of vegetables page
Lettuce - lots of green leaves used as a mainstay of
Leeks - The national vegetable of Wales.
Mushrooms - not technically a vegetable, but a far older member of the plant kingdom.
Mushrooms do not use sunlight to produce energy, hence they have a completely different range of tastes than any other vegetable.
Mustard greens - Sarson ke patte / saag
katuku keerai (Tamil), Ava akulu (Telugu) , mohorichi pane (Marathi) , etc.
Okra - Gumbo - Lady's finger - Bhindi
Okra - also called 'ladies fingers' or gumbo.
Ethiopia and is a North
African staple, is popular in Europe, Asia and America.
Onion - Available in red, white. Also in small and big sized./>Parsnips
Parsnip - The sweet, starchy parsnip is a root vegetable.
- These are the fruit of the Capsicum family of plants.
The hotter tasting ones are usually referred to as chilies. See bell pepper.
Potatoes - Everyone loves potatoes, a root vegetable.Pumpkin - Kaddu - Bhopla
Pumpkin Yellow - A popular gourd vegetable used in cooking.
In Indian languages, pumpkin is known as kaddu (Hindi), bhopla (Marathi), kumbalkai (Kannada), poosanikai (Tamil), Gummadi Kayi (Telugu) etc.
Red and green pumpkin is also available. The insides of all pumpkins is yellowish / orangish.
Red radish / Daikon Radish - rich in ascorbic acid (vitamin C), folic acid (foliate), and Potassium, the radish is a peppery vegetable popular in western and Asian cookery. The leaves can also be eaten in salads.
Rhubarb - A plant with large leaves.
Rhubarb was originally native to
China but has been popular in Europe since Roman times.
Ridge gourd / Luffa is known in Indian languages as dodka, turai, hirekai etc.
Rutabaga - Alternative name for Swede. Is also known as swedish turnips, yellow turnips, neeps and tumshies.
Go to the top of this alphabetical list of vegetables
Shallots are - Small onions in red and white color. Also known as Pearl onions and baby onions.
Small red onions are also known as madras onions or sambar onions.
They grow in clusters and may be roundish or elongated. They have a mild, sweetish taste and flavor.
The red baby onions can be stored for long
Spinach / Palak - large green leaves wilt easily in a pan, Spinach contains lots
of healthy trace minerals including iron.
Snake gourd is known as chichinda (Hind), Padval (Marathi), Padolkai/ padvalkai (Kannada), poodalankai (Tamil), potlakaya (Telugu) in Indian languages.
Snake gourd is used to make curry, dry subji with chana dal, fritters, stuffed with spices etc.
2. Make Indian Golden Milk (Haldi Ka Doodh)
Turmeric milk, or Golden Milk, is an ancient healing remedy commonly used in India to treat everything from colds to asthma. Known as haldi ka doodh in India, this healthy drink is typically made with dried turmeric power, but you can also use fresh turmeric. Here's a quick and easy recipe for Golden Milk using fresh turmeric root:
Ingredients (for 1 serving):
- 4 black peppercorns
- Seeds of 2 cardamom pods
- 2 cloves
- 1 cup milk
- 1/2-inch piece of fresh turmeric root
- 1/4-inch piece of fresh ginger root
- Honey, to taste
Crush the peppercorns, cardamom seeds, and cloves with a mortar and pestle. Peel and chop the turmeric root and ginger. In a small pan, heat the milk along with the spices for 2-3 minutes. Let the mixture cool until it's warm, then drain it into a cup. Add honey to taste. Drink immediately.
How to Steam Broccoli
My method for how to steam broccoli couldn’t be simpler! Here’s how it goes:
First, prepare the broccoli. Trim off the stalk and cut the broccoli into bite-sized florets. If you like, you can also peel, dice, and steam the stalk. Otherwise, save it for another use, like making broccoli rice!
Next, cook. Add the broccoli florets to a steamer basket, and place it in a saucepan filled with 1 inch of water. Bring the water to a boil, reduce the heat to a simmer, and cover the pan. Let steam for 5 minutes, or until the broccoli is crisp-tender and bright green.
Season with salt, pepper, olive oil, and lemon juice to taste. That’s it!
Virtually all greens are healthy vegetables and worth adding to your daily diet. Kathy Taylor, RD, the director of nutrition at Grady Hospital in Atlanta, focuses on spinach, broccoli, and asparagus. Lutein and folate are two nutrients in vegetables she likes. “Lutein helps with eyesight,” she says. “Folate helps in cell reproduction and prevents neural tube defects in infants.”
Roasted Vegetable Recipes
Here are two recipes to get you started using roasted vegetables: a roasted veggie medley and an easy roasted veggie tart with goat cheese.
Roasted Winter Vegetable Medley
WebMD Weight Loss Clinic members: Journal as 1 1/2 cups vegetables no added fat + 1 teaspoon oil
3 carrots, unpeeled, cut into 1-inch chunks
1 large sweet onion, cut into 1-inch chunks (remove tough outer skin)
About 18 cloves of raw garlic, peeled (optional)
1 medium sweet potato, cut into 1-inch chunks
3 parsnips, unpeeled, cut into 1-inch chunks (use 2 if they're larger parsnips)
1 tablespoon olive oil or canola oil
2 tablespoons lemon juice
1 teaspoon dried thyme
1 tablespoon fresh rosemary, chopped
Salt and freshly ground pepper to taste (optional)
Canola or olive oil cooking spray
1/2 cup chicken or vegetable broth (if needed for moisture)
- Preheat oven to 400 degrees. Line a jellyroll pan with foil and coat the foil with canola or olive oil cooking spray.
- Add vegetable medley to a large bowl, drizzle with oil and lemon juice, and sprinkle thyme, rosemary, salt, and pepper (if desired) over the top. Toss to coat vegetables with oil and seasonings. (You can cover and store this overnight at this point.) When ready, spread the vegetable medley mixture into the prepared pan and coat the top generously with canola or olive oil cooking spray.
- Roast until vegetables are browned and tender (about 50-60 minutes), gently turning the vegetables at the 30-minute point. Continue roasting the vegetables until they are ready (most edges are crisp and brown and the veggies are tender).
Per serving: 117 calories, 2 g protein, 23 g carbohydrate, 2.6 g fat, 0.4 g saturated fat, 0 mg cholesterol, 5.3 g fiber, 22 mg sodium (not included salt to taste). Calories from fat: 19%.
Easy Roasted Vegetable & Goat Cheese Tart
WebMD Weight Loss Clinic members: Journal as 1 slice whole grain bread + 1/2 cup vegetables with 1 tsp fat + 1 ounce low fat cheese
OR 1 vegetarian patty without added fat + 1 slice whole grain bread
1 eggplant (1 pound), cut into 1/4-inch thick slices, then each slice cut in half
2 small (or 1 extra large) red, yellow, or orange bell peppers, stem and seeds removed, cut into strips about 1 inch wide, then each strips cut into 3 pieces
1 red onion, quartered and cut into bite-size pieces
2 yellow squash or zucchini, cut into 1/4-inch thick slices
5 teaspoons olive oil
1 teaspoon Italian Seasoning blend (or similar)
Salt and pepper (optional)
Canola or olive oil cooking spray
6 ounces light goat cheese (with 3.5 grams fat per ounce), use spreadable type if possible
6 whole-wheat tortillas (whole-wheat pita pockets can be substituted)
- Preheat oven to 400 degrees. Line a jellyroll pan with foil and coat the foil with canola or olive oil cooking spray.
- Add vegetables, olive oil and Italian seasoning to a large bowl and toss to coat vegetables well. Add a sprinkling or two of salt and pepper, if desired. Pour mixture onto prepared pan and coat top with canola or olive oil cooking spray. Roast about 30 minutes.
- Gently turn over vegetables and roast about 20 minutes more. Meanwhile, spread about 1 ounce (2 tablespoons) of the goat cheese over the top of each tortilla. Crisp the bottom of the tortilla by placing in toaster oven and pressing "toast," or warming in a nonstick frying pan over medium-high heat until bottom is nicely browned.
- When vegetables are done, top each toasted tortilla with an assortment of the roasted vegetables (about 3/4 cup each). Cut each tortilla into 4 wedges.
Per serving: 194 calories, 8 g protein, 28.5 g carbohydrate, 8.5 g fat, 3.5 g saturated fat, 9 mg cholesterol, 6 g fiber, 245 mg sodium. Calories from fat: 34%.
Recipes provided by Elaine Magee © 2007 Elaine Magee
Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.
How to Cook Artichokes
From washing to eating, here&aposs the step-by-step process.
Wash the Artichokes
Wash artichokes just before you’re ready to use them. If you wash artichokes before storing, the moisture could cause them to spoil more rapidly.
Slice Off the Stem End
Cut off and discard the end of the stem. Or remove the entire stem at the base if you plan to serve the artichokes standing upright for recipes like stuffed artichokes (try our slow cooker variation filled with sausage and sweet peppers!).
How To Make Vegetables Taste Better With Herbs And Spices
All of the common and favorite herbs can be used with vegetables. Herbs such as oregano, basil, parsley, thyme, rosemary, chervil, Tarragon, coriander, cumin, dill, ginger, garlic, lemongrass and curry. Spices such as cinnamon, nutmeg, and cloves can also be added to really spice up some vegetables. Adding chopped nuts and mushrooms to vegetable dishes is another great way to bring more flavor and nutrition into the meal. Herb flavored vinegars, marinades, and oils are readily available in supermarkets or they can be made at home. These flavored additives can be used on salads and when grilling vegetables, meat and fish.
Salt, pepper, onions, garlic and fruit juices have been favorite flavor enhancers over the ages. With the popularity of gourmet cooking a wider variety of herbs and spices are becoming widely used. Here are some combinations of vegetables and herbs and spices that work well together:
Sweet Potatoes- nutmeg or cinnamon
Potatoes -garlic and basil, mint and sage
Squash (orange)-thyme, basil and rosemary
Squash (yellow)-basil, parsley and oregano
Cabbage -cilantro and cumin
Carrots -cumin, sage, ginger
Corn -marjoram or sage, dill seed & thyme, basil and rosemary
Broccoli -basil and oregano (with tomatoes)
Beans -oregano and basil, onion and garlic (add chopped nuts)
Egg Plant -Basil and parsley
Leeks -Garlic and ginger
Asparagus-Tarragon, basil (add tomatoes and cheese)
Brussel Sprouts-Parsley and Garlic (add walnuts, orange zest with sweet peppers)
Beets -ginger and cinnamon (add lemon juice to retain color)
Spinach -Basil and garlic, Dill and lemon
Vegetables with herbs make a wonderful side dish at any meal. Whether you are using fresh, frozen or canned vegetables their flavor will always be enhanced with the addition of herbs. Fresh herbs can always be substituted with dried ones. Just be careful not to use too much of the dried herbs because they are more condensed than in the fresh form and can easily overpower the flavor of vegetables.
Mixing various vegetables together provides an interesting medley of colors and food flavors. Some recipes also add chopped nuts, peppers and tomatoes along with herbs. By adding other foods you will not only add more flavors, but will make your vegetable dishes more interesting and nutritious too. A healthy diet is one that has the most variety of fresh and nutritious foods. So don’t be shy, experiment with a wide variety of herbs and foods. Add flavored oils and fruit juices and you’ll be surprised how much more you’ll not only enjoy eating vegetables, but also cooking and serving them. Making gourmet tasting meals can be just that easy. Your family and guests will be wonderfully delighted every time they sit down at your dining table. Using herbs and spices will turn your meals into an extraordinary health food experience that is as rich in vitamins and nutrients as it is in color and flavor.