Featured Cookbook

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1. Potato, Turnip, and Carrot Gratin with Garlic-Herb Bechamel Sauce

2. Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry

3. Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic

4. Asparagus Crepes with Mushroom Sauce

5. Mushroom Sauce

6. Roasted Beets with Tart Pink Grapefruit Glaze

7. Chile Cabbage with Shiitakes, Sweet Crisp Onions, and Tofu

Book Description

Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook.

... (more)

The Vegetable Dishes I Can't Live Without

Authors: Mollie Katzen

Date: October 2007

ISBN: 1401322328

Publisher: Hyperion

Hardcover

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Yield: 4 to 5 servings (about 2 crepes apiece)

• 1 large egg

• 1 1/4 cups milk

• 1 cup unbleached all-purpose flour

• 1/4 teaspoon salt

• A little melted butter for the pan

• 1 1/2 pounds asparagus (average thickness), trimmed and steamed until tender

• Mushroom sauce (recipe follows)

1. Place the egg, milk, flour, and salt in a blender and whip until smooth.

2. Heat a 6 -- or 7 -- inch nonstick crepe or omelet pan. When it is warm, brush it lightly with melted butter. Wait another 30 seconds or so until the pan is quite hot.

3. When the pan is hot enough to sizzle a bread crumb, pour in 1/4 cup of the batter. Lift the pan, and tilt it in all directions until the batter thoroughly coats the bottom. Pour off any excess batter. (The pancake should be thin.)

4. Cook on one side until set (about 20 seconds), then turn it over and cook for just another second or two on the other side.

5. Turn the crepe out onto a clean, dry dinner plate and repeat the procedure until you have used up all the batter. (If you keep the pan hot you won't need to add much -- if any -- additional butter.) You can pile the finished crepes on the plate; they won't stick together.

6. To fill, place 3 or 4 stalks of cooked asparagus on one side of each crepe, and roll or fold the other side over. Serve warm or at room temperature, with hot or warm Mushroom Sauce puddled onto the plate underneath and/or spooned over the top.

Notes:
You can make the crepes -- and cook the asparagus -- up to several days ahead of time. Leave the pancakes stacked on the plate, then wrap the whole thing tightly in plastic wrap and refrigerate until you're ready to fill them and serve. Refrigerate the cooked asparagus in a sealed plastic bag.

More From This Book:

1. Potato, Turnip, and Carrot Gratin with Garlic-Herb Bechamel Sauce

2. Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry

3. Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic

4. Asparagus Crepes with Mushroom Sauce

5. Mushroom Sauce

6. Roasted Beets with Tart Pink Grapefruit Glaze

7. Chile Cabbage with Shiitakes, Sweet Crisp Onions, and Tofu

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