Naumann - Cooking with Vegetables: Our 100 Top recipes presented in one cookbook

Cooking with Vegetables Everyone will find something to love from delicate soups to crispy salads and all sorts of delicious stuffed, baked or fried dishes. Our enticing recipes provide lots of inspiration for aromatic and fresh food with tomatoes, carrots, peppers and much more. There are no limits for the imagination: side or main dish, traditional or new, combined with meat, fish, eggs or cheese. The chapters are divided into seasons ensuring you can enjoy the ingredients when they taste their best everyone will become a fan of vegetables! Cooking with Vegetables Naumann & Gbel Verlagsgesellschaft mbH
a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft
Emil-Hoffmann-Strae 1, 50996 Cologne (Germany)
www.vemag-medien.de
Recipe photographs: TLC Fotostudio
Cover photograph: StockFood/D. iB. 20 minutes
Per serving approx. 792 kcal/3316 kJ
15 g P, 80 g F, 3 g CH Serves 4 500 g wild garlic 75 g pine nuts 100 g grated Parmesan 250 ml olive oil salt pepper Clean and wash the wild garlic and shake it dry. 792 kcal/3316 kJ
15 g P, 80 g F, 3 g CH Serves 4 500 g wild garlic 75 g pine nuts 100 g grated Parmesan 250 ml olive oil salt pepper Clean and wash the wild garlic and shake it dry.

Toast the pine nuts in a frying pan without any fat. Blend the wild garlic with the freshly grated Parmesan and the toasted pine nuts in a blender. Add the olive oil gradually and stir the pesto well. Season to taste with salt and pepper. Pack in jars and store in the fridge. 12 weeks. 12 weeks.

Asparagus salad with eggs

Preparation time: approx. 30 minutes (plus cooking time)
Per serving approx. 146 kcal/611 kJ
9 g P, 7 g F, 9 g CH Serves 4 750 g white asparagus salt 2 hard boiled eggs 4 radishes 4 spring onions 2 tbsp white wine vinegar 3 tbsp sunflower oil 1 tsp fig mustard pepper 2 tbsp chopped parsley Wash the asparagus, remove the ends of the stalks and peel the bottom third. Slice the asparagus into chunks and cook in boiling water with a little salt for 1215 minutes. Remove and allow to drain. Peel the hard boiled eggs and dice finely.

Trim and wash the radishes and the spring onions, slice the radishes, and cut the spring onions into thin rings. Mix the salad ingredients in a bowl and toss with a dressing made from the white wine vinegar, sunflower oil, fig mustard, salt and pepper. Serve garnished with the chopped parsley. Wild asparagus with cherry tomatoes

Preparation time: approx. 20 minutes (plus cooking time)
Per serving approx. 73 kcal/307 kJ
4 g P, 4 g F, 5 g CH Serves 4 600 g wild asparagus 200 g cherry tomatoes 1 bunch fresh dill salt 3 tbsp olive oil 3 tbsp white wine vinegar pepper 4 large lettuce leaves Wash the wild asparagus, cut off the ends and cut the stalks into pieces measuring 3 cm.

Halve the cherry tomatoes. Wash and dry the dill and chop finely. Cook the asparagus pieces in boiling salted water for about 6 minutes, then drain well. Mix with the cherry tomatoes in a bowl. Mix the olive oil and white wine vinegar together and season with salt and pepper. Pour the dressing over the vegetables and mix in the dill.

Wash and dry the lettuce leaves and put on the plates. Arrange the asparagus salad on top. Cream of asparagus soup with wild garlic

Preparation time: approx. 30 minutes (plus cooking time)
Per serving approx. 271 kcal/1134 kJ
5 g P, 25 g F, 8 g CH Serves 4 500 g white asparagus salt sugar 1 tbsp lemon juice 112 tbsp butter 2 tsp plain flour 300 ml cream 1 bunch wild garlic Wash and peel the asparagus, cut off the woody ends and cut the spears into pieces approximately 3 cm long. 750 ml of water, a pinch of salt, some sugar and the lemon juice and simmer for about 10 minutes. 750 ml of water, a pinch of salt, some sugar and the lemon juice and simmer for about 10 minutes.

Then pass through a sieve. Cook the asparagus pieces in the broth until they are firm to the bite, then drain and keep in a warm place. Melt the butter in a pan and make a roux with the flour. Add the asparagus stock and bring to the boil whilst stirring. Add 200 ml of the cream and continue to simmer for a further 10 minutes. Wash the wild garlic, spin it dry and chop.

Add the wild garlic to the soup and blend with a hand-held blender. Season the soup to taste with salt and sugar. Finally add the asparagus pieces to the soup and the remaining cream, whipped, and serve with fresh baguette. Green asparagus salad with parsnips

Preparation time: approx. 20 minutes (plus cooking time)
Per serving approx. 94 kcal/394 kJ
2 g P, 5 g F, 6 g CH Serves 4 100 g parsnips 200 g green asparagus salt 8 shallots 6 tbsp soy oil 68 lollo rosso leaves 4 tbsp white wine vinegar 1 tsp mustard pepper lemon cut into wedges Clean and peel the parsnips and cut into julienne sticks.

Blanch for 3 minutes. Wash the asparagus, remove the ends of the stalks and peel the bottom third. Then cut in half and cook for about 5 minutes in boiling salted water. Drain the vegetables. Peel and chop the shallots and saut in 2 tablespoons of soy oil for about 4 minutes. Wash and dry the lollo rosso leaves, tear into small pieces and arrange on 4 plates.

Arrange the asparagus pieces, parsnips and shallots on top of the salad leaves. Prepare a dressing from the white wine vinegar, the remaining soy oil, mustard, salt and pepper and drizzle over the salad. Serve garnished with lemon wedges. Fried tofu with spinach salad

Preparation time: approx. 30 minutes (plus marinating, frying and cooking time)
Per serving approx 276 kcal/1157 kJ
12 g P, 10 g F, 7 g CH Serves 4 4 tbsp soy sauce 2 tbsp lemon juice herb salt 14 tsp cayenne pepper pepper 250 g tofu 50 g plain flour 3 tbsp olive oil 150 g spinach leaves juice of 1 lemon 12 bunch spring onions 12 bunch chives Make a marinade with the soy sauce, lemon juice, herb salt, cayenne pepper and pepper. Dice the tofu and marinate for 15 minutes.

Coat the tofu in the flour and fry until crispy in the heated olive oil. Wash the spinach leaves and, dripping wet, wilt in a pan for 5 minutes whilst stirring. Remove and drain. Season the tofu marinade to taste with the lemon juice and mix with the spinach. Arrange the drained tofu cubes on top. Wash the spring onions, and slice into rings.

Wash the chives, shake dry and chop finely. Decorate the tofu and spinach salad with the spring onion rings and chives. Pike perch fillet with rocket and capers

Preparation time: approx. 30 minutes (plus cooking time)
Per serving approx 372 kcal/1557 kJ
31 g P, 17 g F, 21 g CH Serves 4 4 pike perch fillets salt pepper 3 tbsp lemon juice 1 garlic clove 1 bunch of rocket 75 g butter 1 tbsp drained pickled capers 2 tbsp fish stock cayenne pepper Season the fillets with salt and pepper, drizzle with 2 tablespoons of the lemon juice. Peel and chop the garlic clove. Wash and dry the rocket and chop.