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Discover innovative, adaptable, and delicious ways to serve a wide range of vegetables with this inspired cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf.

In the last decade, vegetables have taken a prominent place on the plate. At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season. When it comes to cooking meats and seafood, there are specific guidelines for texture and doneness. But each vegetable has inherent properties that can be enhanced or manipulated in infinite ways, offering numerous opportunities to innovate. 

In Vegetable Revelations, Satterfield explores how texture affects the eating experience, how globally inspired ingredients can make vegetables more compelling, and how valuing every part of a plant is the key to creative cooking. Best of all, he provides flavor-packed recipes that celebrate the delicious diversity available to us, arranged by botanical families and culinary categories, including Roots, Leaves, Stalks, Brassicas (broccoli, brussels sprouts, cauliflower), Legumes, Cucurbits (cucumbers, zucchini, watermelon, squash), Nightshades (eggplant, tomatoes, bell peppers, potatoes), and Mushrooms. Experience vegetables in a whole new way in bold dishes such as Grilled Hakurei Turnips with Miso Vinaigrette, Luck and Money Dolmas, Asparagus Bottom Soup, Romanesco Campanelle with White Bolognese, Warm Field Peas with Tangy Pepper Sauce, Yukon Gold Tartiflette, Honeydew Aquavit Slushies, Miso-Pickled Shiitakes

But veggies aren’t just for lunch and dinner—here are recipes for breakfast, desserts, beverages, and snacks. Satterfield even includes a section on textural toppings and flavor-forward sauces, spice blends, and condiments that can be mixed and matched to enhance any simply prepared vegetable. While vegetarians and vegans will love these recipes, there are some fabulous dishes that include meat, poultry, and seafood as well.

Illustrated with sumptuous photos throughout, Vegetable Revelations will broaden your kitchen know-how, open new doors for exploration and adventure, and give you fresh and flavorful ideas for great meals that omnivores, vegetarians and vegans will love.

From the Publisher

Grilled Carrots with Carrot Top Chermoula

Luck and Money Dolmas

Gigante Beans with Greek Flavors

Recipe for Fennel Gratin:

Steps

Heat the oven to 375ºF with a rack in the center.

Cut the fennel bulb into 1/8-inch-thick matchsticks. Place the fennel in a shallow, 2-quart baking dish and set aside.

In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the warm milk until smooth. Bring to a gentle simmer and cook for 2 minutes. Add both cheeses and the salt and pepper, and whisk until the cheese is melted and incorporated.

Pour the cheese sauce over the fennel and stir well to combine. Scatter the bread crumbs evenly across the surface of the fennel and press them with the palms of your hands so that they get coated in some of the cheese sauce.

Place the dish on a rimmed baking sheet and bake, uncovered, until the crumbs on top are deep golden brown and the cheese sauce is hot and bubbling, about 1 hour. Let cool for 10 to 15 minutes before serving.

Ingredients 4 large or 6 small fennel bulbs 5 tablespoons all-purpose flour 3 1/2 cups whole milk, warmed 5 ounces gruyère cheese, grated (about 2 cups) 5 ounces aged white cheddar cheese, grated (about 2 cups) 1 cup plain dry bread crumbs 5 tablespoons unsalted butter

Publisher ‏ : ‎ Harper Wave (April 18, 2023)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 0063088037
ISBN-13 ‏ : ‎ 978-0063088030
Item Weight ‏ : ‎ 2.69 pounds
Dimensions ‏ : ‎ 8 x 1.01 x 10 inches