Alice Zaslavsky - The Little Box of Veg: Inspiration and 100+ recipes for vegetable lovers

Published in 2023 by Murdoch Books, an imprint of Allen & Unwin

Murdoch Books Australia
Cammeraygal Country
83 Alexander Street
Crows Nest NSW 2065
Phone: +61 (0)2 8425 0100
murdochbooks.com.au

Murdoch Books UK
Ormond House
2627 Boswell Street
London WC1N 3JZ
Phone: +44 (0) 20 8785 5995
murdochbooks.co.uk

For corporate orders and custom publishing, contact our business development team at

Publisher: Jane Morrow
Editorial Manager: Virginia Birch
Design Manager: Sarah Odgers
Editor: Breanna Blundell
Photographer: Ben Dearnley
Illustrator: Vera Babida
Stylist: Lucy Tweed

Food Editor and Home Economist: Samantha Parish

Assistant Home Economist: Kay Wijaya

Assistant Stylist and Home Economist: Lauren Miller

Production Director: Lou Playfair

Text Alice Zaslavsky 2023

The moral right of the author has been asserted.

Design and illustrations Murdoch Books 2023

Photography Ben Dearnley 2023

Murdoch Books acknowledges the Traditional Owners of the Country on which we live and work. We pay our respects to all Aboriginal and Torres Strait Islander Elders, past and present.

My family treads lightly on the lands of the Boon Wurrung (Bunurong) people of the Kulin Nation. We recognise their continuing connection to land, waters and culture, and pay our respects to their Elders past, present and emerging. Alice Zaslavsky

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

ISBN 9781922616647
eISBN 9781761186707

Colour reproduction by Splitting Image Colour Studio Pty Ltd, Clayton, Victoria

OVEN GUIDE: All these recipes were tested in a fan-forced oven. You may find cooking times vary depending on the type of oven you are using.

TABLESPOON MEASURES: We have used 20 ml (4 teaspoon) tablespoon measures. If you are using a 15 ml (3 teaspoon) tablespoon add an extra teaspoon of the ingredient for each tablespoon specified.

BUYING
& STORING

If the skin is well attached and slightly brittle, and the flesh feels firm underneath, youll get a while out of it. Store garlic in a cool dark place, with some level of airflow and minimal moisture.

PREPARING
& COOKING

The key to getting the most from garlic is cooking it low and slow. Nix the peeling unless youre planning on mincing or slicing it instead, just bruise it with the flat of your knife.

GOES
WITH

Garlic is the white T-shirt of savoury ingredients: it goes with everything. Dont be afraid to try it raw, especially in creamy dips and dressings.

QUICK IDEAS FOR USING GARLIC

ROAST A WHOLE BULB to squash through sauces or bake into breads. Slice off the top to unleash some pungent potency (but keep the skin on), add a glug of olive oil, wrap in foil then bake for 3040 minutes at 200C (400F) to mellow out the flavour.

MAKE YOUR OWN GARLIC PASTE by sprinkling salt on peeled, roughly chopped cloves, then break them up through friction to a mushy consistency with your knife almost flat against the board.