Other Veggie Recipes

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Corn, carrots, turnips, beets or any other type of veggie. Rember we already have a thread for Greens and Potatoes. Feel free to share any that you may have.[cool]
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Beer Braised Cabbage

1/2 pound bacon, chopped
1 cup chopped yellow onions
1 teaspoon minced garlic
2 1/2 cups chopped red cabbage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups chicken stock
10 ounces dark beer
4 ounces celery root, peeled and thinly sliced (heaping 1/2 cup)
In a large, heavy saute pan, cook the bacon over medium-high heat until golden and the fat is rendered, 4 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the cabbage, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and beer, and cook, stirring occasionally, for 12 minutes. Add the celery root and cook, stirring, until tender, 3 minutes.
Remove from the heat and serve
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Squash and Basil Saute


1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves
Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately
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BRAZILIAN STYLE STUFFED EGGPLANT
serves 4

2 medium eggplants
1 1/2 pounds cooked ham
3 hard cooked eggs
2 cans (8 oz) tomato sauce
salt (optional)
1/4 teaspoon ground red cayenne pepper
1/4 to 1/2 teaspoon ground white pepper
1 teaspoon crumbled dried marjoram
1/4 cup grated Parmesan cheese

Place the eggplants in a pan with 1/4 inch of water. Bake in a
preheated hot oven (400 degF) for 20-30 minutes, or until soft.
Remove stem ends and slice into halves length wise. Scoop out the
insides, leaving a 1/2 inch shell. Chop the pulp fine and whip with
a fork or chop in food processor till finely chopped. Chop the ham
finely or use food processor. Chop the eggs and add along with
the eggplant to the ham.

Add in half of the peppers and mix. Add about a pinch of salt,
but if ham is salty, it might be better not to add salt. Mix it
well. Spoon into eggplant shells and place in baking dish or lightly
oil a baking dish and spoon in eggplant mixture without the shells.
Heat the tomato sauce, season with marjoram , remaining salt and
peppers. Cook for 5 minutes. Spoon over the stuffed eggplants.
Sprinkle with cheese. Bake in preheated oven (350F) for about 20
minutes.
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