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Family: New Vegetarian Comfort Food to Nourish Every Day Hardcover – 1 June 2019
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- Publisher : Prestel (1 June 2019)
- Language : English
- Hardcover : 288 pages
- ISBN-10 : 3791385429
- ISBN-13 : 978-3791385426
- Dimensions : 22.56 x 3.1 x 28.73 cm
- Best Sellers Rank: 79,146 in Books (See Top 100 in Books)
- Customer Reviews:
A staggering array of family-friendly vegetarian dishes using flavors from all over the world. Global, simple, and delicious. -Diana Henry, award-winning food writer, newspaper columnist, and author of ten cookbooks including How to Eat a Peach: Menu, Stories, Places. McKinnon delivers a strong selection of vegetarian recipes that can suit a variety of tastes. -Library Journal
About the Author
LUISA BRIMBLE is a lifestyle photographer and co-creator of Wild: Adventure Cookbook (Prestel).
From the Publisher
Dreaming up flavorful yet nutritious meals, night after night, is one of the greatest challenges in cooking for your family. It’s even harder to think of meals that incorporate plenty of vegetables. My mother would often say that 'thinking' of a dish to cook was much harder than actually making it; I wholeheartedly agree. Family meals should not be a chore, although I know they can often feel this way. Over the years, I have learned that cooking for your family is made easier by drawing on 'classics'—meals that we can pull together from memory with minimal effort and ingredients. The recipes in this book are my new family classics, the multicultural meals that I like to serve around my table. Some are old favorites, and many are variations on much-loved comfort food, repackaged with a healthier outlook.
Gnocchi with Asparagus, Edamame, and Parmesan
Bring a large pot of salted water to a boil and add the gnocchi. Cook for 2–3 minutes, until the gnocchi floats. Drain and refresh under cold water.
Heat a large frying pan over medium–high heat, drizzle with oil, and, once hot, add the asparagus, along with a pinch of sea salt. Fry for about 2 minutes, until the asparagus pieces are starting to char but are still crisp. Remove from the pan.
Place the pan back on the heat and add the frozen edamame with a splash of water and a pinch of sea salt. Cook for 2–3 minutes, until the beans are soft, but have a bite. Drain and add to the asparagus.
In the same pan over medium–high heat, drizzle some oil and, when hot, add the gnocchi. Fry until the gnocchi are golden and crispy. Remove from the pan and cool slightly.
Combine the gnocchi with the asparagus, edamame, and chives. Squeeze over the lemon juice, drizzle some olive oil, and season with a big pinch of sea salt and lots of black pepper. Scatter the shaved Parmesan.
- 1 pound (450 g) store-bought potato gnocchi
- Extra-virgin olive oil
- 1 large bunch of asparagus (1 pound/450 g), woody stems removed, cut into 2-inch (5 cm) pieces
- 1 cup (150 g) frozen shelled edamame beans
- 1 tablespoon chopped chives
- Juice of 1 small lemon
- 2 ounces (60 g) Parmesan, shaved
- Sea salt and black pepper
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Having discovered Neighbourhood whilst in Australia and since buying Community, not a week has gone by when we don’t create one of her delicious recipes.
Very excited to get stuck into Family and our first dish was divine.
This book is NOT one of those book. I immediately made about 5 recipes from the book within a couple weeks after I got it.
I recommend you try the sweet and sour cauliflower recipe (I modify it a bit to turn it into a hot noodle dish instead of a salad).